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Using a vegetable peeler, peel half of the whole cucumbers; leave the skin on the rest. Halve all of the cucumbers lengthwise; scoop out and discard the seeds. Coarsely chop the cucumbers. In a bowl, toss the cucumbers with the vinegar and salt and let stand for 30 minutes.
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Using a slotted spoon, transfer the cucumbers to a blender or food processor, reserving the liquid. Add 2 tablespoons of the cucumber liquid and the yogurt, cream and chopped dill to the cucumbers and blend until smooth. Add 1 to 2 tablespoons of the reserved cucumber liquid to thin the soup if needed. Refrigerate until cold, about 1 hour or up to 1 day. Ladle the soup into bowls, garnish with cucumber slices and salad burnet and serve.
,
, ,Low-Carb
, Using a vegetable peeler, peel half of the whole cucumbers; leave the skin on the rest. Halve all of the cucumbers lengthwise; scoop out and discard the seeds. Coarsely chop the cucumbers. In a bowl, toss the cucumbers with the vinegar and salt and let stand for 30 minutes. Using a slotted spoon, transfer the
, http://www.edamam.com/ontologies/edamam.owl#recipe_5cb46092b4f5dc6c11a63e2554a35bc3
, 6
, Low-Carb
, Keto-Friendly,Vegetarian,Pescatarian,Mediterranean,Gluten-Free,Wheat-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,No oil added,Sulfite-Free,Kosher
,
, Ingredients:
- 1 pound unwaxed cucumbers, plus 8 thin cucumber slices, for garnish
- 1 tablespoon sherry vinegar
- 2 teaspoons kosher salt
- 2 cups whole-milk yogurt
- 1/2 cup heavy cream
- 2 tablespoons coarsely chopped dill
- 4 salad burnet sprigs, for garnish
,
, Using a vegetable peeler, peel half of the whole cucumbers; leave the skin on the rest. Halve all of the cucumbers lengthwise; scoop out and discard the seeds. Coarsely chop the cucumbers. In a bowl, toss the cucumbers with the vinegar and salt and let stand for 30 minutes. Using a slotted spoon, transfer the cucumbers to a blender or food processor, reserving the liquid. Add 2 tablespoons of the cucumber liquid and the yogurt, cream and chopped dill to the cucumbers and blend until smooth. Add 1 to 2 tablespoons of the reserved cucumber liquid to thin the soup if needed. Refrigerate until cold, about 1 hour or up to 1 day. Ladle the soup into bowls, garnish with cucumber slices and salad burnet and serve.
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