This Dysfunctional Chef has been experimenting with cold cucumber soup. Woo Hoo, Yahoo and Lah-Di-Dah! Most recipes that I’ve stumbled across, tripped over and dipped my Dysfunctional tasting finger into include heavy cream or olive oil and I get why. Creamier, tastier, but still–not how I want to cook or blend in this case. So, I substituted light cream for heavy cream. Feel free to experiment with half n’ half, and let us know what happens!
Heavy cream / 38% fat
Light cream / 20% fat
Half ‘n Half / 12% fat
3 large cucumbers, peeled, seeded, diced (English cukes are fab)
(1/2 cup set aside for garnish)
3 cups plain yogurt
1/4 cup light cream (more or less, depending on how thick you like it!)
juice from 3 large fresh lemons
2 green onions chopped
2 cloves garlic, minced
1/3 cup loosely packed dill
1/4 cup loosely packed parsley
salt n’ pepper to taste
Sprinkle 1/2 cup cucumber
Blend all ingredients in blender or in food processor until creamy. Chill overnight. Mix/beat/blend together just before serving. Garnish with cuke.
Spread the word–NOT the icing!
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