Recipe by Andrew Zimmern
So a few weeks ago, our Andrew was working the market and actually got to chat with Andrew Zimmern while he was filming at the market. Cool as a cucumber, our Andrew, said it was “no big deal, just another one of those TV chefs”. Their Dad would be so proud. So I couldn’t resist including this recipe.
2 1/4 lb Cucumber, halved and seeded 1/2 cup finely diced, the rest coarsely chopped
1 1/2 cups plain Greek Yogurt
3 TB fresh Lemon Juice
1 small Shallot, chopped
1 clove Garlic
1/3 cup loosely packed Dill
1/4 cup loosely packed Parsley
2 TB loosely packed Tarragon
1/2 cup Olive Oil, plus more for drizzling
Salt and freshly ground White Pepper
1/2 Red Onion, finely chopped
In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup olive oil. Blend until smooth. Season with salt and white pepper, cover and refrigerate for at least 8 hours or overnight. Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber and red onion and drizzle with a little olive oil and serve.