Food & Entertaining - Garden to Table

Chilled cucumber & dill soup with tempura zucchini flowers

A quick and easy summer soup from the Hampton Island menu

Chilled cucumber & 
dill soup with tempura zucchini flowers
Makes 4 cups

2    cucumbers, peeled, seeded and coarsely chopped
1    green onion, coarsely chopped
1    tbsp (15 ml) lemon juice
1    16-ounce (450-g) container sour cream
1    cup (250 ml) half-and-half cream
1    tbsp (15 ml) minced fresh dill
1    tsp (5 ml) salt
1/4    tsp (1 ml) freshly ground pepper
1/8    tsp (0.5 ml) hot sauce
Tempura Zucchini Flowers 
(recipe follows)
Fresh dill sprigs for garnish

1. Process first three ingredients in a blender or food processor until smooth, stopping occasionally to scrape down sides. Pour mixture into a large bowl; add sour cream and next five ingredients (half-and-half through hot sauce), stirring to blend well. Cover bowl and chill for 2 hours.

2. Adjust seasoning to taste and garnish with Tempura Zucchini Flowers and sprigs of fresh dill.

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