Monday, August 16, 2010

Cucumber wasabi soup

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.


Debra Faust-Clancy said...

Thanks for a great recipe. The combination of wasabi and cayenne sounds killer. Will try soon and let you know how it turned out!

Cyndi L said...

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 :-)