August 26, 2017
Welsh Rarebit
August 26, 2017
Start with 3 English (hothouse) cucumbers, peeled, halved lengthwise and seeded. Coarsely chop 5 of the cucumber halves and transfer to a large bowl. Add 1 cup of whole milk fat yogurt, 1 TBS of lemon juice, chop 3 green onions (include the tender green portions) , 3 TBS chopped fresh dill, 1 garlic clove, chopped, 1 tsp caraway seeds, crushed, 1 tsp salt and ¼ tsp freshly ground white pepper. Stir to combine, cover with plastic wrap, and let stand at room temperature for 1 hour to blend the flavors. Dice the remaining cucumber halves and set aside until ready to serve.

In a blender, puree the cucumber mixture until smooth. With the machine running, slowly add 1 cup of vegetable stock and puree until it is fully incorporated, about 30 seconds. Transfer to a pitcher, cover with plastic wrap and refrigerate until chilled, about 2 hours. (The soup can be prepared up to 12 hours in advance and stored in an airtight container in the refrigerator. If it separates, simply stir it until emulsified.)

Just before serving, stir in the diced cucumber.