This recipe is compliments of The Kerr House, a Destination Spa Group member.
This chilled soup makes a wonderful appetizer or side on a hot summer day. Bright bursts of dill provide a pleasant contrast to the milder flavor of cucumber.
- 6 medium cucumber, peeled, seeded and chopped
- 1 cup water
- 1 ½ cups plain yogurt
- 1 ½ Tablespoons honey
- 1 ½ teaspoons fresh dill weed
- ¼ to ½ teaspoon Tabasco
- 1/8 teaspoon nutmeg, grated
- 4 fresh mint leaves
- 1 garlic clove
- Green onions, chopped, or snipped chives for garnish
Place all ingredients (except garnish) in a food processor until fairly smooth, leaving little chunks of cucumber. Check seasonings. Chill at least 2 hours. Garnish and serve. Serve 6 to 8.