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Author Notes: Chilled soup of cucumbers and watercress blended with Greek yogurt and buttermilk, topped with salsa for a hot summer night. A couple of ingredient notes: If you don't have verjus (or verjuice), substitute white grape juice in the soup and white wine vinegar in the salsa. Pequin dried red pepper flakes are not spicy. They add a hint of smokiness to the soup, so omit if you don't have them. It's just a light touch of them. —TheWimpyVegetarian
- 3 cups peeled, sliced, quartered English cucumbers
- 1/4 cups chopped scallions including most of the darker green stalk (about 2 scallions)
- 1/4 cups coarsely chopped watercress
- 1 Tablespoon fresh lemon juice
- 3/4 cup plain low-fat Greek yogurt (I use Fage)
- 3/4 cup buttermilk
- 2 Tablespoons verjus (or white grape juice)
- 1/2 teaspoon kosher salt
- big pinch cumin powder
- big pinch cayenne powder
- Pequin dried red pepper flakes (optional)
- 1 Roma tomato, finely chopped
- 1/2 cup coarsely chopped cilantro
- 1/4 medium white onion, minced
- 1/2 avocado cut into chunks
- 1 teaspoon minced jalapeño
- splash verjus (or white wine vinegar)
- drizzle olive oil
- In a food processor purée all ingredients for the soup EXCEPT the pequin red pepper flakes until smooth. Adjust seasoning - you may find you prefer a little more lemon juice or salt.
- Pour into a container, cover, and chill for at least 30 minutes, but ideally overnight.
- Serve the pequin red pepper flakes separately for people to sprinkle on as they prefer. This kind of dried red pepper flakes are not very spicy, but instead add a nice smokiness to the soup for depth.
- Mix the tomato, cilantro, onion, avocado, and jalapeño together, and toss with verjus and olive oil. Serve on the side.
- This recipe was entered in the contest for Your Best Warm Weather Soup