Creamy Cucumber Soup

Holidays are about family, friends and food. This year will be no exception. Although my husband is the one with a dietary constraint--severely gluten intolerant--every dish will be spectacular. Over the course of the next few days the meal will unfold on this blog, one or two recipes at a time.

We think a terrific Easter dinner begins with a super, but light first course. This year that course will be Creamy Cucumber Soup which each of our 14 quests will find in the center of their place setting.

Here is my recipe:

4 cups English cucumber, cut into quarters
2 cups heavy cream
16 ounces plain yogurt
1 tablespoon honey
1 tablespoon salt  to taste
1 clove garlic, crushed
3 Fresh mint leaves
3/4 teaspoon fresh dill sprigs
30 1/4-inch English cucumber slices
2-3 tablespoons salt or to taste

Here is how I did this:

1. Place cucumber, heavy cream, yogurt, honey, salt, garlic, min leaves and dill sprigs into bowl of food processor. Process until coarsely chopped, two times for about 30 seconds each. Pour into a sealable container and place in refrigerator for 4 hours.

2. To serve, pour one-half cup into soup bowl. Garnish with cucumber slices.

Authors notes: 
1. The 16-ounce measure of yogurt is not one pound, because these are fluid ounces measuring volume, instead of weight.

2. If using regular cucumbers, peel before processing.

Servings: 10         Yield: 5 cups

Calories per serving: 260

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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