4 servings
2 medium cucumbers
Salt and freshly ground black pepper
1 1/2 cups chicken stock, chilled
1 1/2 cups yogurt, preferably full-fat
2 shallots, peeled and minced, or about 1/4 cup minced red onion or scallion
1 cup chopped watercress (optional)
1 cup roughly chopped dill or mint.
Salt and freshly ground black pepper
1 1/2 cups chicken stock, chilled
1 1/2 cups yogurt, preferably full-fat
2 shallots, peeled and minced, or about 1/4 cup minced red onion or scallion
1 cup chopped watercress (optional)
1 cup roughly chopped dill or mint.
1. Peel cucumbers, then cut them in half lengthwise. Scoop out seeds. Slice cucumbers as thinly as possible (a mandoline is ideal for this). Mix them in a bowl with 2 teaspoons salt and refrigerate for about 20 minutes.
2. Add stock, black pepper, yogurt, shallots and watercress if you like, and stir. Taste and adjust seasoning. Just before serving the soup, garnish with the herb of your choice.
2. Add stock, black pepper, yogurt, shallots and watercress if you like, and stir. Taste and adjust seasoning. Just before serving the soup, garnish with the herb of your choice.
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