My dear friend and neighbor, Dawn, adapted a recipe for Chilled Cucumber Soup from the Peach Tree Tea Room Cookbook. She passed it along to Sadie, who passed it along to me. I have made a change or two over the years as well, but this recipe will always remain Dawn’s Chilled Cucumber Soup to me.
This is about the easiest recipe I’ve ever posted, and is most certainly the wisest to make on hot Summer days. The presentation is so elegant when served in a glass pitcher. The soft green soup against the bright red of the heirloom tomato is a cheery and refreshing addition to your Summer Dinner repertoire.
3-4 medium Cucumbers, cut into chunks
1-2 cups Chicken Broth, divided
1 1/2 cups Plain Greek Yogurt
3 TBS White Vinegar
1 1/2 cups Buttermilk
2 cloves Garlic, peeled
1/2 cup Green Onion, chopped
2 fresh Heirloom Tomatoes
1/4 cup fresh Parsley, minced
Salt and Pepper
1.) In a blender, combine cucumbers, 1 cup chicken broth, yogurt, buttermilk, vinegar, garlic and green onion until smooth. If too thick, add more broth. If too runny, add more yogurt. Taste soup and adjust seasonings as needed with salt and pepper or additional garlic. Refrigerate until ready to serve. Soup will separate if untouched for several hours. Give it a good stir before serving.
2.) Slice tomatoes, and place one slice in the bottom of each bowl. Salt and pepper the top. Reserve 1-2 slices and chop for topping.
3.) Serve soup tableside in a glass pitcher, and pour into bowl over sliced tomato. Top with chopped tomato and chopped parsley.
-ciao for now-
photo credit: Corrie Barto—-I know, her pictures are INCREDIBLE!!!!!