Real California Recipes Cookbook
It’s time to roll up your sleeves and get down to business! Our recipe book is full of the latest and greatest as well as your classic favorites. And the best part? It’s only a click away.
Recipes
Combine yogurt, crème fraiche, cucumbers, spinach, garlic, dill, salt, cumin, lemon juice, dill and toasted caraway in blender. Puree until smooth. Strain through a fine sieve into large bowl. Refrigerate until well chilled, about 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
Ladle soup into bowls. Garnish by placing up to 2 tablespoons of dill-cucumber salad in the center of each bowl and a very light sprinkle of caraway seeds.
Procedure for Cucumber Salad
Sprinkle salt over cucumbers and let rest for 20-30, then squeeze and drain all the liquid. Let rest for another 20 minutes and repeat. Then add all remaining ingredients.
Developed by Chef Ryan Scott