July 25, 2011
This cold pale green soup is a refreshing dish to enjoy this summer. It is creamy in texture and full of fresh flavors from the herbs and spices. Once you have made this recipe, try experimenting with other herb and spice combinations. I especially love toasted fennel seeds and dill. This soup can be easily made in a food processor or blender. Best of all, this cucumber soup doesn't require any cooking!
Ingredients:
½ cup Creme Fraiche
1 ½ cups plain yogurt
1 ½ teaspoons curry powder
⅛ teaspoon cayenne pepper
1 sweet onion, grated
2 cucumbers peeled, seeded and diced
4 tablespoons finely chopped cilantro
1 ¼ cups vegetable stock
For full recipe instructions, click below
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