Chilled Cucumber and Yogurt Soup
Ingredients
- 2 Tbsp Olive oil
- 1 Clove garlic; sliced
- 1 Onion; small dice
- 3 cucumbers; peeled, seeded and chopped
- 4 cups Stock; or water
- 1 1/2 cups Yogurt
- 1 Tbsp Chopped dill
Preparation
- Heat oil over medium high flame and sauté garlic and onion until translucent (about 5 minutes).
- Add cucumbers and cook (stirring) for about 5 minutes more.
- Add stock and bring to a boil. Reduce heat and simmer about 12 minutes.
- Let cool to room temperature and puree in blender or food processer.
- Stir in yogurt and dill.
- Season with salt and pepper and keep chilled until ready to serve.
- Serve in chilled bowls.
From Colander to Classroom
An Educational Experience
Cucumber - cucumis sativus
The cucumber is a widely cultivated plant in the gourd family. Since it has an enclosed seed and develops from a flower, the cucumber scientifically is classified as a fruit. Much like tomatoes and squash, however, their sour-bitter flavor contributes to cucumbers being perceived, prepared and eaten as vegetables.
The cucumber originated in India and has been cultivated for at least 3,000 years in Western Asia. It was probably introduced to other parts of Europe by the Romans. Records of cultivation appear in France in the 9th century, England in the 14th century and North America by the mid-16th century.
In the 1500s, European trappers, traders and explorers bartered for the products of Native American agriculture. The tribes of the Great Plains, Rocky Mountains and the Iroquois in the East all learned how to grow European vegetables from these Europeans.
Information adapted from:
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