Libro de recetas de “Real California”
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Yogurt Gazpacho with Cucumber Dill Salad
Recipes
Ingredientes:
– 2 1/4 cups plain Real California yogurt
– 1/2 cup Real California Crème Fraiche
– 1 1/4 pounds English cucumbers, trimmed, peeled, cut into 1-inch pieces.
– 4 cups washed spinach
– 2 garlic cloves, minced
– 1 1/2 teaspoons Salt
– 1 tablespoon lemon juice
– 1 1/2 teaspoons ground cumin
– 2 tablespoons fresh dill
– 1/2 teaspoon toasted caraway seeds
– 2 cucumbers, thinly sliced
– 1 tablespoon salt
– 1/4 cup plain Real California yogurt
– 1/4 cup Real California creme fraiche
– Juice of half a lemon
– 1 tablespoon chopped dill
Encontrar y Comprar
Direcciones:
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
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© 2024 Consejo Lácteo de California, un instrumento del Departamento de Alimentos y Agr. de CA. Todos los derechos reservados.
© 2024 Consejo Lácteo de California, un instrumento del Departamento de Alimentos y Agr. de CA. Todos los derechos reservados.