Thursday, June 30, 2011

Green Apple - Cucumber Soup

A nice, cold, slightly sweet, pale green summer soup.

Place it in the freezer a couple hours before serving so it becomes a little frosty, then make sure to whisk it before serving.

Green Apple - Cucumber Soup
serves 8

6 Granny Smith apples, 3 peeled
2 large cucumbers, 1 peeled
2 T freshly squeezed lime juice (from 1-2 limes)
2/3 c water
2 packed T fresh mint
1 packed T fresh dill
1 1/2 t kosher salt
1/2 t freshly grated black pepper
1/4 t ground coriander
1 c sour cream or plain yogurt
1 bunch scallions

Roughly chop half the apples and one cumber and puree in a large food processor or blender with 1 T lime juice and 1/3 c water. Pour the mixture into a large, fine strainer, pressing out as much liquid as possible with a spatula. Repeat with remaining apples, cucumber, water, and lime juice.
Pour 1/3 of the juice back into the food processor, add the mint leaves, dill, salt, pepper, coriander, sour cream, and roughly chopped scallions. Puree until well blended. Pour this creamy mixture back into the rest of the juice and whisk until combined.
Cover and refrigerate at least an hour so the soup is well-chilled and the flavors meld.
If desired, place the soup in the freezer a couple hours prior to serving so that it is very cold and a little icy. Whisk occasionally to break up any ice chunks that form.
Serve with a dollop of sour cream, extra mint or dill, diced tomato, or croutons if desired.

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