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Post by Amani on Jun 27, 2008 19:39:44 GMT -5
Iced Cucumber Soup with Mint, Watercress, and Feta Cheese from "Bon Appetit" magazine
This refreshing soup makes a great first course for a summer dinner party.
1 pound Persian or Japanese cucumbers, peeled, halved, seeded, cut crosswise into 1-inch-thick slices (about 2 1/2 cups) 2 cups low-salt chicken broth or vegetable broth 4 oz finely crumbled feta cheese (about 3/4 cup) 3/4 cup chopped white onion 1/2 cup loosely packed fresh mint leaves 1/2 cup loosely packed watercress leaves 1 tablespoon fresh oregano leaves 1 small garlic clove, peeled 1 teaspoon salt 1 17.6-ounce container whole-milk or nonfat yogurt (preferably Greek; about 2 cups) 2 hard-boiled eggs, chilled, coarsely chopped 3 tablespoons chopped fresh chives
Puree cucumbers, broth, feta, onion, mint, watercress, oregano, garlic, and salt in blender until smooth. Pour soup into large bowl; whisk in yogurt. Refrigerate until cold, about 2 hours. Do Ahead: Soup can be made 1 day ahead. Cover; chill.
Before serving, put soup in freezer 30 minutes. Pour into bowls; top with chopped egg and chives.
Serves 6.
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