European-Style Cucumber Soup

Name: European-Style Cucumber Soup
Yield: makes 4 servings
Ingredients: 1 1/2 cups chicken stock, preferably chilled; 2 medium cucumbers; Salt and freshly ground black pepper; 1 1/2 cups yogurt, preferably whole milk; 2 shallots, minced, or about 1/4 cup minced red onion or scallion; 1 cup chopped watercress (optional); 1 cup roughly chopped fresh dill or mint

December 20, 2011

Most of the time spent making soups like this one and the preceding Asian-Style Cucumber Soup goes to chilling: refrigerate the cucumbers as their moisture is drawn out; refrigerate the stock, yogurt, or sour cream that is their base; and, if time allows, refrigerate the soup itself so you can serve it not cool but really cold. And remember, the lively flavor of these derives largely from a load of herbs—vary them to your heart’s content, but don’t leave them out.

Recipe notes

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