Good food and good-for-you food need not be complicated or expensive. Patricia Wells’ Chilled Cucumber Soup exemplifies this truth to a “T”.
Last summer while attending her week-long cooking class in Provence, one of the many soups we enjoyed was the Crème de Concombre à L’Anethe et à la Menthe (Chilled Cucumber and Yogurt Soup with Dill and Fresh Mint).
Shown above as it was enjoyed in Provence, and shown below served this past weekend at a dinner party at my home, the key is to serve it chilled and from the refrigerator. I love the consistency when it is straight from the cool fridge especially on a warm or even after a hot summer day.
With cucumber and fresh herbs readily available at farmers markets in the late spring and summer season, it takes only six ingredients, a food processor and one hour of chill time to make and enjoy a satiating and refreshing dish.
~View TSLL’s Instagram Highlights, FR Trip ’19, Part 3 (mid-way through) to see the soup presented during our meal.
Chilled Cucumber and Yogurt Soup (w/fresh Dill & Mint)
- 1 European or English cucumber trimmed, peeled and finely sliced
- 1 teaspoon fine sea salt
- 2 cups Greek whole-milk yogurt
- 1 large clove garlic minced
- 1/3 cup fresh dill finely chopped
- 1/3 cup fresh mint finely chopped
- Using a food processor (a blender can work as well) or immersion blender, combine the cucumbers, salt, yogurt, garlic and 3 tablespoons of chopped mint and 3 tablespoons of chopped dill. Blend until smooth. Taste and check for seasoning. I usually need to add a bit more salt or more chopped dill and/or mint.
- Place in a bowl with a cover that is secure. Refrigerator for at least one hour. You may refrigerator for 24 hours, so can make a day ahead if that works best with your schedule.
- Serve using a pitcher at the table for a beautiful effect (see TSLL’s IG Story Highlights – FR Trip ’18 – Part 3). Garnish with a few chopped pieces of dill and mint. Serve and enjoy.
~Explore more TSLL Recipes here.