Posted by: jefri | June 18, 2010

Cucumber Yogurt Soup

We’re big fans of yogurt  in this house, especially from Ronnybrook Farm which we get at the Ave A farmer’s market.  It’s tasty, it’s good for you, and it can be added to or served with a range of foods.  It comes in a swath of flavors and textures, so it’s amenable to different palates and culinary combinations.  This cold soup is a classic that everyone has probably made and has their own delicious version of.  Here’s one that we’ve been enjoying lately.

1 Qt container of plain yogurt (from Ronnybrook Farm Dairy)

2-3 medium to large cucumbers

1.5-2 cups water

1-2 teaspoons dill

1 clove garlic finely chopped

1//2 teaspoon black pepper

1 tablespoon honey

paprika

This is easy and makes a pretty good portion.  In a large bowl, combine grated cucumbers, yogurt, garlic, dill, and black pepper (add small bit of paprika too if you wish).  Gently stir together until all ingredients are blended and there is an even distribution of ingredients.  Chill in refrigerator for a few hours (in a pinch one can quick-cool in the freezer for a shorter burst of time–about until the sides start to freeze to the bowl).  Garnish with paprika and serve.

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