Cusumber and dill soup.
Chilled cucumber and radish soup is a healthy and tasty to cool off on a hot summer day. The expression “cool as a cucumber” fits perfectly for this cold soup. With the addition of fresh dill, yogurt, and a little Dijon mustard it becomes a fancy restaurant treat that you can easily create in your own home. Remember to chill your soup bowls before serving. A chilled bowl will help keep your soup to stay chilled longer and keep it refreshingly cool.
Cucumber and Radish Soup
Ingredients
- 6 Hot House cucumbers, seeds removed and sliced into one-inch slices.
- 3 radishes, quartered
- 1½ cups plain whole-milk Greek yogurt
- 2 tablespoons Jerez vinegar
- ¼ cup extra-virgin olive oil, more for drizzling
- 2 tablespoons fresh lemon juice
- 3 tablespoons fresh dill
- 2 teaspoons Dijon mustard
- ½ teaspoon honey
- Salt and freshly ground black pepper to taste
- Toasted black sesame seeds for garnish
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In a blender, combine the cucumbers, yogurt, olive oil, lemon juice, dill, garlic, salt, honey, Dijon mustard, and vinegar. Blend until smooth and taste it to adjust the seasoning with salt and pepper.
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Chill for at least 4 hours or overnight.
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Serve in chilled bowls and garnish with radish slices, black sesame seeds, and a few drizzles of olive oil.