Photo: savor_soaps, Flickr
In our third cold soup of the week (see posts for Thai Spiced Melon soup and Ginger Carrot soup), we're turning to perhaps the coolest vegetable, the cucumber. Mild in flavor, and a perfect companion to a variety of herbs, the cucumber's smooth texture and high water content make it a natural for soups and accompaniments like Greek tzatziki and Indian raita.
For this soup, simply blend sour cream, English cucumbers, dill, kosher salt, horseradish and a touch of Worcestershire sauce, garnish with dill (get the recipe here) and serve in bowls or, as photographer savor_soaps does, in shooter sizes for a refreshing appetizer. And for a Mediterranean-style yogurt-based cucumber soup with mint, try this recipe.
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