Showing posts with label Yogurt. Show all posts
Showing posts with label Yogurt. Show all posts

Sunday, July 14, 2019

Middle Eastern Leek & Veggie Soup with Dilled Yogurt & Sumac for Souper (Soup, Salad & Sammie) Sundays

I was going to make the Middle Eastern Leeks with Yogurt, Dill & Sumac recipe from Diana Henry this week for our Cuisine Spotlight at I Heart Cooking Clubs and ran out of time. Since I had the leeks, yogurt, dill and my big bottle of sumac to use up, I decided to turn the leeks into a soup and use the yogurt sauce as a topping.


Diana's original recipe for the leeks and sauce is here. Below is my adapted soup recipe.

 
Middle Eastern Leek Soup with Dilled Yogurt & Sumac
Inspired & Adapted from Diana Henry
(Serves 4 to 6)

2 Tbsp olive oil
6 to 8 medium leeks
1/2 tsp salt
2 tsp smoked paprika
1 tsp Aleppo pepper
1 tsp sumac + extra for garnish
2 cloves garlic, sliced
6 cups low-sodium vegetable broth
1 Tbsp chopped fresh dill 
1 medium zucchini, chopped 
3 medium Yukon Gold potatoes, chopped
juice of 1/2 lemon, or to taste
sea salt and black pepper to taste
lemon slices for garnish
Dilled Yogurt Sauce (recipe below)

Remove the tough outer leaves from the leeks and discard. Slice off the base of each one, and the dark green leaves at the top, leaving the lighter green and white parts. Cut the leeks into 1 1/2 inch lengths or leave them whole. Wash them really well, making sure that you get rid of any grit or soil and pat dry.

Heat oil in a large heavy bottom soup pot over medium heat. Add the leeks and salt and cook until leeks are softened, about 8 minutes, stirring so they don't brown. Add the smoked paprika, Aleppo pepper, sumac, and garlic and cook another minute or two until the spices are fragrant. Add the veggie broth and dill and bring to a boil, then add zucchini and Yukon Gold potatoes. Reduce heat and simmer for about 10-15 minutes, until veggies are softened but not mushy. 

Take about 2 cups of the soup and blend until smooth, then stir back into the pot. Add lemon juice and salt and black pepper to taste. Ladle into bowls and serve with a scoop of the yogurt sauce, a sprinkling of sumac and a slice of lemon. Enjoy!

-----

Dilled Yogurt Sauce
Adapted from Diana Henry via TheTelegraph.com
(Makes 2  cups)

2 cups Greek yogurt
2 cloves garlic, minced
2 Tbsp chopped fresh dill
2 Tbsp Dijon mustard
juice of 1 lemon

Mix the yogurt with the garlic, dill, mustard, lemon juice and some salt and pepper. You can thin it further if you like by adding water or milk (buttermilk is good if you have any). Serve with the soup. Keep leftovers tightly covered in the fridge for up to a week. 


Notes/Results: A tasty savory soup that is not too heavy with just enough spice. The yogurt sauce with its dill and lemon keep it cool and is really good when stirred into the broth. Whenever I use sumac, I am always reminded of how much I like its almost tart, lemon-ish flavor. I think the dilled yogurt sauce would be delicious on any steamed or grilled vegetable or for pita bread. I will happily make it again.


Linking up to IHCC for the July Cuisine Spotlight: Middle Eastern theme.  


Let's take a look into the Souper Sundays kitchen and see who is here this week.


Lovely Simona of briciole is back with a fresh Tomato, Cucumber and Radish Salad and says, "I am currently fascinated by the pale green, deeply ribbed, long Armenian cucumbers (cetrioli armeni), whose flesh is mild- and sweet-tasting. Genetically they are a musk melon (Cucumis melo var. flexuosus), rather than a cucumber (Cucumis sativus). The addition of peppery radishes creates a pleasant contrast of flavors, accented by fresh basil (basilico), indispensable companion."

 
Judee of Gluten Free A-Z Blog shares a cooling Chilled Summer Borsht and says,"Borsht is a tangy soup that is popular in Eastern European countries like Russia, Poland, and the Ukraine. It is usually made with beetroot as the base, but every region has its own variation of additional vegetables and ingredients that go into this rich looking "good for you" soup."

 
Mahalo to Judee and Simona for joining me this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
You are invited to the Inlinkz link party!
Click here to enter

Have a happy, healthy week!
 

Wednesday, May 1, 2019

Blueberry Lavender Tea Infused Chia Seed Pudding Parfaits {#SipBySip Tea Party}

I am very excited to be taking part in the #SipBySip Tea Party today, hosted by Camilla of Culinary Adventures with Camilla and sponsored by The Republic of Tea to celebrate the release of their Beautifying Botanicals line.


(FTC Disclosure: I received free tea from the sponsor company for the purpose of reviewing and creating recipes. All opinions are my own.)

I admit to already being a fan of The Republic of Tea and several of their tins (Ginger Peach, Hibiscus Pineapple Lychee, get some ZZZ's, Immunity Super Green...) regularly grace my panty tea shelf, so I was looking forward to sampling the new botanical line featuring: 
  • Daily Beauty Blueberry Lavender Tea (Organic green rooibos, organic hibiscus, organic lemongrass, organic rosehips, blue butterfly pea flower, apple, organic lavender, organic hibiscus extract, sweet blackberry leaves, organic lemon balm, bamboo, blueberry, schizandra extract and natural blueberry flavor) and  
  • Beauty Sleep Chamomile Rose (Organic hibiscus, biodynamic chamomile, organic rosehips, organic lemongrass, blue butterfly pea flower, sweet blackberry leaves, licorice, organic hibiscus extract, bamboo, schizandra extract, natural honey flavor and natural rose flavor).
I had a little trepidation too since anything with strong florals like lavender and rose as ingredients needs a deft hand so it isn't like drinking a bowl of rehydrated potpourri, but I needn't have worried since The Republic of Tea has done their usual excellent blending of flavors so the teas are well-balanced and the floral notes are pleasant rather than overpowering. Both teabags brew a lovely color of herbal tea or tisane (sorry I didn't take a pic when sampling) and are a treat to sip. The packaging is beautiful and perfectly matches the tea--in colors and mood. (I think a tin of these teas paired with an antique tea cup in similar colors would be a lovely Mother's Day, bridal shower, or birthday gift.


For the task of creating a tea-infused recipe, I chose Daily Beauty and wanted to make a healthier pudding that nodded to all of the healthy botanicals in the tea. I love eating chia seed puddings and they make great breakfasts or snacks as the chia seeds are filling without being heavy and provide many good nutrients like fiber, protein and Omega 3 fatty acids and are hydrating too. 

I made a simple blueberry compote to serve with the chia pudding and ended up layering the pudding and compote with fresh blueberries and topping it with dollops of coconut yogurt. Putting them in jars is fun and gives me a grab-and-go breakfast to take to work. 
 

Since the tea is not overpowering, I used 3 bags in my coconut milk and added 1/2 tsp of culinary lavender. Since these teas are really botanicals or tisanes and not actual tea, I steeped them for about 15 minutes, to maximize the flavor without fear of the tannins that occur in 'real' tea (grown from camellia sinensis bush) making it bitter. 

Note: What is a lovely purpley-blue in the cup takes on a bit of a grayish cast in coconut milk, so I added a touch of purple food coloring to my chia pudding which gave it a light lavender hue that doesn't come through well in the photos.

 
Blueberry Lavender Tea Infused Chia Seed Pudding
By Deb, Kahakai Kitchen
(Makes 4 Servings)

1 can coconut milk + extra if needed
1 Tbsp honey
1 tsp vanilla extract
1/2 tsp culinary lavender
3 bags of Republic of Tea's Daily Beauty Blueberry Lavender Tea
1/3 cup chia seeds
purple food coloring (optional) 

In a medium-sized saucepan, whisk the coconut milk, honey, vanilla and culinary lavender together. Add the tea bags and bring slowly to a simmer over medium-low heat--stirring and not letting the milk boil or scorch.  Once at a simmer, remove from heat, cover and allow tea bags to steep about 10 minutes. 

Pour the mixture through a strainer into a medium bowl, pressing on the tea bags against the strainer with a wooden spoon in order to press out all of the liquid, then discard tea bags . Allow strained mixture to cool to room temperature. Once mixture is cool, add the chis seeds, whisking them in and then set the mixture aside for 30 minutes, stirring every 10 minutes or so to avoid the seeds clumping together. Add a couple of drops of purple food coloring if desired. Cover tightly and place pudding in the fridge several hours, preferably overnight.

Once pudding has set, remove it from the fridge and stir it, adding additional coconut milk if mixture is too thick or firm.

-----

Blueberry Compote for Parfaits
By Deb, Kahakai Kitchen
(Makes about 1 1/2 cups Compote)

3 heaping cups fresh or frozen (thawed) blueberries
1/3 cup brown sugar
1 Tbsp lemon juice

Place the blueberries, brown sugar, lemon juice, and 1/3 cup of water into a small saucepan and heat over medium. Bring to a simmer and simmer about 15 to 20 minutes, stirring ocassionally, until mixture has thickened. Set aside and allow to cool before making parfaits.

To Assemble: Blueberry Lavender Tea Infused Chia Seed Pudding Parfaits:

Alternate layers of the blueberry compote, the chia seed pudding, fresh blueberries and yogurt of choice (optional) in small juice glasses or jars. Garnish parfait tops with fresh blueberries and a few buds of culinary lavender. Enjoy!


Notes/Results: I really like the pudding--especially when layered with the blueberry compote and am happy how these turned out. Blueberry is the prominent flavor with the lavender as more of an after note. The fresh blueberries and yogurt are optional but add different textural elements to the parfaits. I ate one last night for a dessert/snack and took another for breakfast today and I would happily make them again.


I'm sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.


Check out the #SipBySip bloggers and their recipe creations and reviews:
A big thank you to our sponsor! And mahalo to Camilla for hosting and for the packs of lavender and honey she included with our tea.

You can find The Republic of Tea on the web, Twitter, Facebook, Pinterest,& Instagram
 

Sunday, April 14, 2019

Heidi Swanson's Chickpea Stew with Saffron, Yogurt, and Garlic for Souper (Soup, Salad & Sammie) Sundays

I wanted a simple soup this weekend, one that was quick to make as I spent all day yesterday at a writing workshop. I pinned this Heidi Swanson recipe a while back from Food52.com and had most everything I needed to make it today.


Food52 says, "A spring vegetarian chickpea soup that's lush in all the right places (but won't lull you to sleep)."
 

Chickpea Stew with Saffron, Yogurt, and Garlic 
From Super Natural Every Day by Heidi Swanson via Food52.com
(Serves 4 to 6)

2 Tbsp olive oil
1 large yellow onion, finely chopped
1 pinch fine-grain sea salt, to taste
3 cups cooked chickpeas or 1 1/2 (15-oz) cans chickpeas, rinsed & drained
4 cups vegetable broth
2 cloves garlic, finely chopped
1/4 tsp saffron threads (2 modest pinches)
3 large egg yolks, lightly beaten
1 cup plain yogurt (Greek or regular)
1 dash sweet paprika
1 small bunch fresh cilantro, chopped
 
In a medium-large pot over medium-high heat, combine the olive oil, onion, and a couple of big pinches of salt. Cook until the onions soften up a bit, a few minutes.

Stir in the chickpeas, and then add the vegetable broth and garlic. Bring to a simmer and remove from heat.

In a medium bowl, whisk the saffron and egg yolks, then whisk in the yogurt. Slowly add a big ladleful, at least 1 cup, of the hot broth to the yogurt mixture, stirring constantly. Very slowly whisk this mixture back into the pot of soup.

Return the pot to medium heat and cook, stirring continuously for another 5 minutes or so, until the broth thickens to the consistency of heavy cream, never quite allowing broth to simmer.

Ladle into individual bowls and serve sprinkled with a touch of paprika and plenty of chopped cilantro.
 

Notes/Results: A good, simple soup that has a slightly tangy taste from the yogurt that makes it almost lemony. It reminds me in a way of Greek avgolemono soup with the eggs stirred in--especially when served with the rice. A good rainy spring day soup, I'd happily make it again.


Linking up to I Heart Cooking Clubs for this week's April Showers theme. Heidi Swanson is one of our 19 featured chefs. 



We have Judee and Tina hanging out with me in the Souper Sundays kitchen, let's take a look.
 
Judee of Gluten Free A-Z Blog made 5 Minute Red Pepper Soup - Zero Points and said, "Red pepper soup is one of my favorite soups. But I often don't have the time or interest to heat up the oven to slow roast the peppers. After eating this delicious soup at a friend's house, I asked for the recipe. I was shocked to find out that she actually made this soup in just 5 minutes in the blender using a jar of roasted peppers! The results are a rich tasty soup that is both high in protein and flavor."



Tina of Squirrel Head Manor shared a different version of Black Bean Tomato Soup. She said, "Every once in a while I make black bean soup and it's different each time.  Here's another version. Check out these bowls, I like them quite a bit. Funny, after looking for a deep and wide bowl at World Market and similar places, we found them at the local grocery store for a low price. Bargain! This is a quick to toss together lunch.  We were fortunate enough to eat this lunch on the patio and paired it with leftover gluten free pizza."
 
Thanks to Judee and Tina for joining in!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

 
To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
You are invited to the Inlinkz link party!
Click here to enter 
Have a happy, healthy week!
 

Sunday, November 4, 2018

Ottolenghi's Puy Lentil and Eggplant Stew (Topped with Yogurt & Fresh Oregano) for Souper (Soup, Salad & Sammie) Sundays

Upon spying the new Ottolenghi Simple cookbook on my library's shelves I immediately grabbed it and was the first to check it out--always a treat. I know that I will end up buying a copy of my own (it's Yotam Ottolenghi after all), but it's always fun to try out a cookbook first. 


This book is full of Ottolenghi recipes that are a bit more "streamlined" and recipes are coded by letters that identify short on time, 10 ingredients or less, make ahead, pantry, lazy, and easier than you think--making this book perfect to grab when you don't know what to cook but still want the signature flavor combinations of this fantastic chef. I wrote down a ton of recipes I want to make including Scrambled Harissa Tofu, Avocado Butter on Toast with Tomato Salsa, Pea, Za'atar and Feta Fritters, Zucchini, Thyme and Walnut Salad, Burrata with Grilled Grapes and Basil, Hit Charred Cherry Tomatoes with Charred Yogurt, Curried Egg and Cauliflower Salad, Spinach and Gorgonzola Stuffed Baked Potatoes, Orzo with Shrimp, Tomato and Marinated Feta, Fish Cake Tacos with Mango, Lime, and Cumin Yogurt, Trout Tartare with Brown Butter and Pistachios, Sumac Roasted Strawberries with Yogurt Cream, and Honey and Yogurt Set Cheesecake--just to name a few. ;-) 

The Puy Lentil and Eggplant Stew seemed a great way to use up the last of a bag of the small green lentils.I made a few changes based on what I had on hand or could readily get and my changes are in red below.


Ottolenghi says "Serve the stew either as a hearty starter or a side, or else as a main, served with any grain you like. The stew can be made up to three days ahead and kept in the fridge--just warm through and add the creme fraiche, oil, chile flakes, and oregano before serving."

Puy Lentil and Eggplant Stew
Slightly Adapted from Ottolenghi Simple
(Serves 4 as a Starter)

3 Tbsp olive oil, plus extra to serve
3 garlic cloves, thinly sliced (I used 4 cloves)
1 large red onion, finely chopped (about 1 cup)
1 1/2 tsp thyme leaves
salt
2 small eggplants cut into chunks about 2 3/4-inches (6 cups) (I used Japanese eggplant)
7 oz cherry tomatoes (I used grape tomatoes)
black pepper
3/4 cup + 2 Tbps puy lentils (I used 1 heaping cup)
2 cups vegetable stock (I used 4 cups)
1/3 cup dry white wine (I used 1/2 cup)
1 3/4 cups water (I used 2 cups)
6 Tbsp creme fraiche (I used kefir labne--thickened yogurt)
1 tsp Urfa chile flakes or or 1/2 tsp other red pepper flakes (I used Aleppo pepper)
2 Tsp oregano leaves

Put 2 Tbsp of oil into a large high-side pan or soup pot and place over medium-high heat. Add the garlic, onion, thyme, and 1/4 tsp salt and fry for 8 minutes, stirring often, until soft and golden. Tip into a bowl, leaving the oil behind. Set aside.

Place the eggplant and tomatoes in a bowl and season with 1/4 tsp salt and plenty of pepper. Add the remaining 1 Tbsp of oil to the same pan (don't worry about wiping it clean) and, once very hot, add the eggplant and tomatoes are beginning to blacken. Return the garlic and onion to the pan, then add the lentils, stock, wine, water, and 3/4 tsp salt. Bring to a boil. Decrease the heat to medium and simmer gently for about 40 minutes, until the lentils are soft but still retain a bite.

Serve warm or at room temperature, with dollops of creme fraiche, a drizzle of oil, and chile flakes and oregano on top.


Notes/Results: A simple stew with a great combination of flavors and textures. The slightly toothsome lentils combined with the silky eggplant and sweet bursts of little tomatoes, the herbal notes from the thyme and fresh oregano and tangy yogurt, along with the heat from the Aleppo pepper all work together. There are a couple of steps but you use the same pan and it goes together easily. I served it with rice for a light meal. I'm looking forward to the leftovers in my lunches this week and I will happily make it again. 


Linking up this Ottolenghi stew to I Heart Cooking Clubs where it is Potluck week--our chance to make any recipe from any of our IHCC chefs. 

 
Now, lets take a look into the Souper Sundays kitchen:

 
It's always a pleasure to have Beth Fish Reads at Souper Sundays and this week she's sharing this Apple Walnut, Cranberry & Brown Rice Salad saying, "I made the following salad as a side dish for dinner one night and then it served as our lunch the next day. This was delicious and so perfect for fall. I plan to make this one all winter. I used dark balsamic vinegar (sue me!) and didn't chop the craisins. Though I did use black sesame seeds. Van Boven suggests you make the salad about an hour before serving so the flavors meld, but we ate it pretty much right away. This would make a fabulous buffet dish and would be easy to transport if you're asked to bring a side dish to a holiday pot luck."


Shaheen  of Allotment2Kitchen is here with a Vegetarian Philly Cheesesteak saying, "Yes this is a vegetarian food blog and what I share below may look freakishly like 'meat', but I assure you these are homemade seitan slices peaking out of this Philly Cheese 'Steak' or cheesesteak. I was looking for ways to use up my rather large batch of homemade seitan and it was whilst flicking  Mama Cherry's Soul Food in a Bowl that I stumbled upon a meat version."

 
At Kahakai Kitchen I had two sandwich dishes to share this week, both inspired by books. First is the DS Special, my vegetarian recreation of a sandwich made by best friends in their Delancey Street apartment is an unusual but delicious combination of chicken, lettuce, blue cheese, cranyberry and mayo. I made my version with vegan chicken meat and really enjoyed the combination of flavors.

 
Next I made a soup and sandwich combo and a new favorite toast--open-faced Cheese Toast with Smashed Soft-Boiled Egg on top. It was perfect as an easy dinner with doctored-up deli-bought Clam Chowder. So good!

 
Mahalo to all who joined in this week!
 
About Souper Sundays:


Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

 To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).



Have a happy, healthy week!
 

Sunday, July 29, 2018

Chilled Cucumber Soup with Grilled Shrimp: A Little Barefoot Contessa for Souper (Soup Salad & Sammie) Sundays

Some people are not fans of the cucumber, but I have always loved them--especially when they are crisp and cold from the fridge on a humid summer day. They lend themselves well to cold soups too and paired with cooling yogurt, dill, and lemon, it's perfect for summer. Add some grilled shrimp and it becomes a meal. 


This recipe is from Ina Garten via Food Network and I picked it because it looked tempting and I had extra cucumbers and good shrimp in the freezer. I adapted it a bit, including drastically reducing the salt--whether you use use Ina's 2 Tbsp of kosher salt or the sea salt equivalent of 1 Tbsp--that's a whole lot of unneeded sodium--especially when you have the lemon juice, Greek yogurt, and dill for flavor. Speaking of the lemon juice, I reduced that and the black pepper too and marinated and grilled my shrimp. I forgot to buy half-and-half so I subbed in coconut milk and used the sweet Maui onion I had on hand rather than red onion called for.


Chilled Cucumber Soup with Shrimp
Slightly Adapted from Ina Garten via FoodNetwork.com
(Serves 9)

2 (17-oz) containers Greek yogurt
1 1/2 cups half-and-half (I used coconut milk)
3 hothouse cucumbers, unpeeled, seeded and chopped
3/4 cup chopped red onion (I used sweet Maui onion)
9 scallions, white and green parts, chopped
2 Tbsp kosher salt (I used about 1 tsp + another pinch at the end-so maybe 1 1/4 tsp total)
1 Tbsp freshly ground black pepper (I used about 1 tsp)
1/4 cup chopped fresh dill
3/4 cup freshly squeezed lemon juice (about 6 lemons) (I used about 2 1/2 lemons worth)
3/4 lb cooked large shrimp, halved (I marinated my shrimp in a little olive oil, a pinch of salt, smoked paprika, dried mint, and Old Bay Seasoning & grilled it on my grill pan)
thin slices of lemon, halved, for garnish
fresh dill, for garnish

In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper. Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Process until the cucumbers are coarsely pureed and then pour into another bowl. Continue processing the soup until all of it is pureed. Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.

Just before serving, stir in the lemon juice. Serve chilled, garnished with the shrimp, lemon, and fresh dill.


Notes/Results: I really like this soup--it is extremely cooling and satisfying without being heavy. I didn't miss the extra salt, black pepper, and lemon and felt that the soup would have had way too much of those flavors rather than being nicely balanced with the cucumbers and dill, present and not overpowered. Marinating and grilling the shrimp adds a lot to the flavor and I think the skewers are fun. If you aren't a shrimp person--a chicken kabob for carnivores or a skewer of roasted tomatoes would be a great alternative, as would coconut milk and non-dairy Greek yogurt if you wanted to keep it dairy free. It says to chill at least 2 hours and I would say that even longer is better--so it gets really cold and the flavor meld. This soup made for a great Sunday lunch, I would happily make it again.


Linking up with I Heart Cooking Clubs for this week's Potluck theme. 


 Lets take a look into the Souper Sundays kitchen.



My lovely friend Tina of Squirrel Head Manor joins in again this week with her Hybrid Corn, Tomato Seafood Chowder. She says, "When Doug grills we will on occasion have some leftover fish.  I save it, freeze it, until I have enough for chowder. Since I have posted about fish chowder before I wasn't going to link up again with the same-old-same-old. But! Since our corn and tomato soup needed a bump, we decided to combine the two soups. It worked out very well. I still had a bit of baguette left so we just packed that with the two versions of soup for our lunch."


Mahalo, Tina--for joining in this week!
 
About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:


  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).



Have a happy, healthy week!