This recipe is featured in our July 2019 Food + Entertaining Article, A Modern Fête.
Chilled Cucumber Soup with Yogurt, Cilantro, and CorianderCourse: Soups
1/3 of a jalapeno, sliced
1 tablespoon shallot, plus more for garnish
1 small garlic clove
1 English cucumber (12 ounces) sliced
½ cup cilantro
1 to 2 tablespoons lime juice
1 cup plain Greek yogurt
¼ cup sour cream
¾ teaspoon salt
¼ teaspoon white pepper
1 teaspoon coriander
1 tablespoon olive oil
- Optional garnishes:
2 scallions or chives, thinly sliced
Cilantro, finely chopped
Microgreens or edible flowers (coriander flowers, borage, nasturtiums)
3 tablespoons sour cream, thinned with 1 tablespoon water
- Place all ingredients except garnishes in a blender and blend until smooth. Refrigerate until serving. Prepare garnishes, as needed.
- To serve, divide chilled soup among bowls. Drizzle or dot with thinned sour cream, if using, then top with garnishes. Serve immediately.
- Recipe from Feasting at Home