Monday, July 9, 2012

Two in a bowl

We did a dinner from some very close friends on Friday the 6th. This was part of the cunning master plan to get them to move back here after they had been in the Arizona wilderness for 6 years.  I just hope it worked.
The first course was a pair of chilled soups (it was, after all really hot that day). One of the soups was the green goddess soup that we did a couple of years back. The other was a chilled cucumber soup whose recipe we weasled out of our next door neighbors. Of course the cucumber soup wasn't identical to the one they gave us, but it was pretty close - and tasted delicious. Why 2 in a bowl? Because when we poured the soups, we poured them at the same time so they divided the bowls in half.

Ingredients - cucumber soup

3 medium cucumbers, peeled, seeded and chopped coarsely
1 cup buttermilk
8 oz sour cream (full fat)
3 oz cream cheese (full fat)
3 small hot chile peppers - minced finely (red peppers, to taste. Because of all the dairy you may need more)
some finely chopped dill
salt/pepper to taste


Place the cucumbers, buttermilk, sour cream, cream cheese and chile peppers into the blender and blend for a couple of minutes - until very smooth indeed. Note the blender does a better job than the food processor. Adjust the heat by blending in more chiles if desired. Adjust the seasoning. Chill for at least an hour - preferably 2 in the refrigerator.
Just before serving, stir in finely chopped dill. Serve in ice cold bowls.

1 comment:

Anonymous said...

I am thrilled that you posted this recipe as I had seconds! And if I hadn't seen all the other glorious food waiting in the kitchen for us, I would have eaten thirds too!