Menu
Cool Cucumber Soup with Jacobs Farm Dill
Cool Cucumber Soup with Jacobs Farm Dill
Ingredients
- 2 large Japanese cucumbers washed
- 4 green onions scallions
- 2 cups vegetable stock
- 3 Tbsp lemon juice
- 2 Tbsp fresh dill chopped
- Kosher salt and fresh ground pepper
- 3 cups crème fraiche
- Fresh dill sprigs for garnish
Instructions
- Place all ingredients, except for crème fraiche and dill, into a high speed juicer. Purée until smooth. Pour into a nonreactive bowl and season with salt and pepper to taste. Place in refrigerator to cool for at least !/2 hour.
To serve:
- Ladle soup into 8 bowls and add the crème fraiche in even dollops across the 8 bowls. Garnish with fresh dill sprigs. Serve immediately.
Check out other Summer recipes!
Let's Connect!
Share, Like, Repeat
Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
Corporate and Campus Restaurants | Fine Arts and Distinctive Community Dining | Exceptional Catering