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Author Notes: If there's one thing my husband and I love, it's a good kosher dill pickle. If there's another thing we love, it's soup. This soup is the result of my stroke of either genius or utter insanity - take your pick - when I decided it would be fun to combine the two.
I must admit that I was inspired by the work of a chef whose name I do not know working in a restaurant I ate at once whose name and location I do not recall. One hot day my husband and I were out on the road when we stopped for lunch at a place that advertised they had cucumber yogurt soup on the menu. That sounded good, so we ordered it. It was refreshing, but it had more dill and more salt than the average cucumber soup. It reminded me of a pickle.
So I went home, bought some cucumbers, yogurt, and fresh dill, and went to work making it even more pickle-like. This is the result.
I've given the amounts for a single serving, because not only is this a great quick lunchtime treat when the whim hits, it's also very simple to increase the number of portions. Just multiply by the number of people eating it, and don't be afraid to play with the amount of salt and dill. Adjust it until it tastes like your favorite sour pickle. —Twistie
- 1 medium sized cucumber, peeled
- 1 tablespoon plain yogurt (Heaping)
- 1 handful fresh dill weed
- 1/2 teaspoon kosher salt (be generous)
- Place all ingredients in the bowl of a food processor fitted with the metal blade, or into a blender. Cover tightly, process or liquify until it reaches the desired consistency (I like it a little on the chunky side, but you may prefer it smooth). If serving immediately, put it individual bowls. If you're not quite ready, put it in the refrigerator... but not for too long. It separates quickly once made.
- This recipe was entered in the contest for Your Best Fresh Herbs