Recipes

Recipe: DON'T TURN ON THE OVEN WEEK: COLD CUCUMBER SOUP WITH MINT

It's hot. Too hot. And way too hot to turn on the oven. This week, we'll give you tasty dishes that don't require any additional heat. Today's recipe comes from foodandwine.com.

INGREDIENTS

1/2 large hothouse cucumber, peeled, seeded and cut into 1/4-inch dice

8 small radishes, thinly sliced

1 garlic clove, minced

3 tablespoons chopped mint

3 tablespoons chopped dill

2 cups cold plain yogurt

1 cup cold low-fat milk

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

DIRECTIONS

In a small bowl, toss the cucumber, radishes, garlic and 2 tablespoons each of the mint and dill. In a medium bowl, whisk the yogurt with the milk, lemon juice and olive oil. Stir the vegetables into the yogurt and season with salt and pepper. Set the bowl over a larger bowl of ice water and stir occasionally until chilled, about 10 minutes. Ladle the soup into bowls, sprinkle with the remaining 1 tablespoon each of mint and dill and serve.

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