1 tsp. butter
1 tsp. olive oil
3 leeks, washed and sliced
1 clove garlic, minced
4 cups (about 3 large) cucumbers, peeled, seeded, and cubed
4 cups chicken stock
1 tsp. chopped fresh dill
2 tsp. sherry or red wine vinegar
pepper
8 ounces plain Greek yogurt
to garnish:
2 tsp. chopped fresh dill
1 ripe avocado, peeled and cubed
Heat butter and oil over medium, and saute leeks 5-7 minutes, until tender. Add garlic and cook 2 more minutes. Add cucumber and chicken stock, and simmer about 6-8 minutes, until cucumber is softened. Pour small batches of cucumber soup into a blender and puree until smooth. Return pureed soup to pot and add 1 tsp of dill, sherry or vinegar, salt, pepper, and yogurt. Whisk to blend thoroughly, cover, and refrigerate 2-3 hours, until chilled
To serve: ladle soup into bowls and garnish with avocado and dill.
Adapted from WebMD
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
