Memorial Day Weekend has been jam-packed
and it's not even halfway over. Last night we went to the wedding of two very
close friends. I managed to stave off the tears at the ceremony and chupah (because
with me and my current state of pregnancy- once I start going, it's hard to
turn the spigot off), but the tears started coming down (without abatement)
during the groom's speech. And they couldn't be stopped. There was so much
laughing and crying (from laughing so hard)...it was just one of those
wonderful nights and one terrific wedding.
The bride was gorgeous, the venue
was beautiful, the drinks were flowing (many Manhattans for my husband/a small
glass of champagne for me), and the night was truly wonderful.
Now between the wedding, the post-wedding
brunch and a BBQ later this evening, I haven't been doing much cooking. But I
do have to put something together for a Governor's Island picnic tomorrow. And I don't have a ton of
time.
I decided to go with a chilled soup instead
of something hot. It is, after all, over 90 degrees in NYC and that's without
factoring in the humidity. So any soup that can come together sans stove-top is
much appreciated.
This soup is so easy to make (all you need
is a big bowl and a food processor) and it's big on flavor. The freshness of
summer dill, the sharp bite of red onions and the refreshing coolness of the
cucumber meld together perfectly in the Greek yogurt. The fresh lemon juice
(introduced just before serving) really makes the soup pop!
It's an easy solution for all your early
summer picnics! Enjoy. And have a wonderful holiday weekend…
Chilled Cucumber Soup
(Courtesy of Ina Garten, Barefoot Contessa, Back to Basics)
Serves 6
• 3 (7 ounce) containers Greek yogurt
• 1 cup half-and-half (I went with between 1/2 cup and 3/4 cup)
• 2 hothouse cucumbers, unpeeled, seeded and chopped
• 1/2 cup chopped red onion (I will go with 1/4 cup next time)
• 6 scallions, white and green parts, chopped
• 4 teaspoons kosher salt
(start with 3-- or even 2 1/2 and add
more salt to suit you preferences* see comments)
• 1 1/2 teaspoons freshly ground black pepper
• 3 tablespoons chopped fresh dill
• 1/2 cup freshly squeezed lemon juice (4 lemons)
• Thin slices of lemon, halved, for garnish
• Fresh dill, for garnish
Directions
In a large mixing bowl, stir together the yogurt,
half-and-half, cucumbers, red onion, scallions, salt, and pepper. Transfer the
mixture in batches to the bowl of a food processor fitted with the steel blade.
Process until the cucumbers are coarsely pureed and then pour into another
bowl. Continue processing the soup until all of it is pureed. Fold in the dill,
cover with plastic wrap, and refrigerate for at least 2 hours, until very
cold.
Just before serving, stir in the lemon juice. Serve chilled, garnished
with lemon, and fresh dill.
In the original recipe, Ina adds 3/4 cup of cooked,
halved shrimp. I left it out.
