Recipe: Ka`iulani Cowell
This is a refreshing cold soup lovely for a warm summer night or a Sunday luncheon. My spices add depth of flavor to a normally bland vegetable. The beauty is it doesn’t require cooking. The texture and flavor are best if the cucumbers are first chopped roughly in a food processor, then transferred to a blender, spiced and processed until silky smooth. It’s also important to make the soup in advance (at least 12 hours). Another key to this recipe is the use of Greek yogurt, one that’s creamy and thick.
Tangy Cucumber Soup
- Yieldserves 4
- 3 Japanese cucumbers (long, slender with few seeds), peeled, chopped
- 1 cup plain Greek yogurt
- 1/2 to 1 tsp Ka`iulani Pele’s Fire
- 1 tsp Ka`iulani Alaea Sea Salt with Garlic & Herbs
- 1 tsp Ka`iulani Hawaiian Spice
- 2 Tbsp fresh Lemon Juice
- 2 Tbsp fresh or bottled orange juice
- 2 tsp minced garlic
- 1/4 cup extra-virgin olive oil
- 1 Tbsp fresh dill, finely chopped, plus a few sprigs for garnish
In a blender, purée the cucumbers, yogurt, spices, lemon and orange juice and garlic.
With the machine on, gradually add the 1⁄4 cup oil until incorporated.
Transfer to a bowl, stir in the chopped dill. Cover and refrigerate until chilled, 30 minutes.
Ladle the soup into bowls and garnish with dill sprigs.