Chilled Cucumber Soup

“Sophisticated, delicately flavored… to help your reputation as a hostess.” – Betty Crocker’s Picture Cook Book, 1950 on Cream of Cucumber Soup

Betty Crocker’s original recipe has a can of mushroom soup. This is a 21st century version adapted from the New York Times.

1 pound cucumbers, peeled, halved lengthwise and seeded
1 ½ cups plain Greek yogurt
¼ cup water
1 large garlic clove, peeled and smashed
2 anchovy fillets
2 scallions, trimmed
½ jalapeño, seeded, deveined and chopped
½ cup packed mixed fresh herbs (like mint, parsley, dill, tarragon, basil and cilantro)
½ teaspoon sherry vinegar, more to taste
¾ teaspoon salt, plus more to taste

In a blender, combine cucumber, yogurt, water, garlic, anchovy, scallions, jalapeño, herbs, sherry vinegar and salt. Blend until smooth and adjust seasoning. Chill.

Serve chilled soup garnished with fresh minced herbs and a drizzle of olive oil.

Serves 4

image:  Megan Griffith

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