Friday, August 21, 2015

Cucumber Rice Milk Soup

This is a heat wave two-fer.  Make a simple cucumber-dill yogurt dip on night one then enjoy a cold soup the following day.  No need to even look at the stove. 

Cucumber Rice Milk Soup

For the dip (feeds a small crowd):
3 small cucumbers, 3-4 inches long (or one regular cucumber, peel if waxed)
2 cups plain yogurt, drained
2 Tablespoons chopped fresh dill
salt and pepper to taste

For the soup (serves 2):
1 cup cucumber dip
1 cup rice milk

  1. To make the dip, slice cucumbers very thin.
  2. Fold into drained yogurt and add dill, salt and pepper. 
  3. Serve with warmed pita, vegetable sticks and other dippers. 

  1. To make the soup
  2. Mix equal parts leftover dip with rice milk. 

How to Drain Yogurt
You can use a Greek-style yogurt for this recipe but if you have some wonderful real whole milk yogurt, it is easy to drain it quickly for the recipe.  Use a coffee strainer/filter placed over a bowl.  For 1 1/2 cups drained yogurt, add 1 3/4 to 2 cups yogurt. Cover and refrigerate for 1/2 hour. If you do not have a coffee filter, use a fine mesh strainer lined with cheese cloth or a paper towel.