The most amazing cold soup that I've had in forever, cold and refreshing, but with a wicked after-burn! I found this recipe at Lark Crafts, courtesy of Chris Bryant. I don't usually go to Lark Crafts for the recipes, but maybe I should! Hit the link for Chris's instructions. I changed them slightly to suit our tastes, leaving out the cottage cheese after making it by the letter the first time. I hope Chris won't mind. I would recommend starting with the original recipe and then changing it to suit your family and friends!
This is the amended version for our family:
Cucumber Wasabi Soup
2 c cucumbers, half peeled, coarsely chopped
½ c scallions, coarsely chopped, including green tops
2 c nonfat yogurt (note - all dairy must be low or nonfat)
1 T chives, chopped
1 t sugar
1–2 t wasabi paste
½ t dry mustard
Salt and pepper
2 c nonfat buttermilk
1 c lowfat sour cream
Cayenne pepper
Fresh dill
Additional cucumber cubes, optional
Place the cucumbers through the salt and pepper in a food processor and puree. Pour into a serving container and stir in the buttermilk and sour cream. Serve with cayenne pepper and fresh dill to taste.
2 comments:
Thanks for a great recipe. The combination of wasabi and cayenne sounds killer. Will try soon and let you know how it turned out!
We just love it, Deb! It seems to hit all the different taste bud areas on your tongue at the same time, and leaves you really satisfied :-)
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