Wednesday, September 3, 2008

Dinner in Pictures



brie and crackers


cucumber mint soup

trader joe's harvest grains blend..

..bubbling away

grilling apple-ginger glazed chicken and skewers of mushrooms and squash

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Cucumber Mint Soup
adapted from a recipe by Jacques Pepin
a staple first course in my childhood home

1 lb cucumber (1 English or 3 Persian)
1 16 ounce container plain nonfat yogurt
1 cup cold water
1/4 cup olive oil
2 tablespoons cider vinegar
1 teaspoon salt
1 large clove garlic, smashed
About 20 mint leaves, minced

Peel the cucumber and cut in half. Remove the seeds as much as possible. Cut in quarters lengthwise and then into 1/4-inch dice.

Put the yogurt in the serving bowl and add the cold water. Whisk until combined, then add the oil, vinegar, salt, and garlic clove. Mix well to combine, stirring in the cucumber and mint. Chill for at least 15 minutes. Before serving, fish out the smashed garlic clove and discard.

Makes 6 first course servings.

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5 comments:

Jonathan McBailey said...

I love cucumber mint soup! I still haven't made it myself though.

VeggieGirl said...

Such an elegant feast!

Erica said...

Your dinner sounds sooo refreshing.

Raymond said...

That was a really good dinner. Go us.

Caitlin said...

cucumber mint soup sounds pretty amazing!