| Chilled
Cucumber Dill Soup
Serves 4
There is something so incredibly refreshing about the
combination of cucumbers and dill. Chilling the soup amplifies
the effect even more.
3 medium cucumbers
1 tablespoon chopped fresh dill
2 teaspoons Dijon mustard
1/2 teaspoon sherry or champagne
vinegar
2 tablespoons vegan sour cream
Freshly ground black pepper
1 teaspoon mustard or cumin seeds,
toasted
1/2 teaspoon salt
5 red radishes, trimmed and chopped
Sprigs of dill, for garnish
Peel the cucumbers and cut them in half lengthwise. Scoop
out the seeds with a teaspoon and dice the cucumbers. Transfer
the cucumbers to a blender or food processor. Add the dill,
mustard, vinegar, sour cream and pepper. Puree until it
is completely smooth. Transfer to a mixing bowl and refrigerate
until chilled.
Heat a small skillet over medium heat. Add the mustard
seeds and toast them until they turn gray, taking care
to not burn them. You may need to partially cover the pan
to keep the seeds from jumping out. Remove them from the
heat and let cool.
Just before serving, stir half the chopped radishes into
the soup. Ladle the soup into shallow rimmed plates. Sprinkle
with the remaining radishes, sprigs of dill and the mustard
seeds. © 2006
The Veggie Queen™, Jill Nussinow, M.S., R.D
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