Posted by: Catherine | January 23, 2009

Scandanavian Cold Cucumber Soup (RR*)

(Reader Recipe)

405922This is an old recipe from Perla Meyers’ Seasonal Kitchen. I was making lamb for guests one night, and my friend Kitty, who is a wonderful cook and entertains all the time, suggested this for a first course. It was perfect! And, since we live in Los Angeles it’s perfect all year ’round! If you’ve got a cold soup you love, please share….

 

(serves 8 to 10 as a first course)

5 cucumbers

salt

1/2 cup  chopped dill

1/2 cup chopped parsley

6 scallions, chopped

1/4 cup lemon juice

1 quart buttermilk

1 pint yogurt (not low-fat or fat-free…I use Greek yogurt)

white pepper

 

Peel the cucumbers, cut them in half lengthwise and remove seeds. Sprinkle with salt and let them stand for 30 minutes to drain. Chop coarsely and place in a blender with parsley, scallions, dill, lemon juice, buttermilk, and yogurt. Add salt and pepper and chill. (I make this the night before….) Garnish with chopped cucumber and/or mint leaves, if you like.

Other Recipes from Kitty

flankenwith-pomegranatenyt21Braised Flanken with Pomegranate

 

 


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Responses

  1. This is an outstanding blend of flavors and such a lovely color. That said, it is also delicious and such a perfect warm weather starter.


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