By Christine Vartanian Datian
Ingredients:
3 cups cucumbers, peeled, seeded, cut into chunks
1 cup cooked fresh beets, chopped
1/2 medium onion, chopped
By Christine Vartanian Datian
Ingredients:
3 cups cucumbers, peeled, seeded, cut into chunks
1 cup cooked fresh beets, chopped
1/2 medium onion, chopped
4 cups plain low-fat white yogurt or sour cream
2 cups low-sodium chicken or vegetable broth
2 cloves garlic, minced
3 tablespoons chopped walnuts
2 tablespoons olive oil
2 tablespoons lemon juice or wine vinegar
1/2 teaspoon sea or kosher salt (to taste)
Black pepper, Aleppo pepper, celery salt (to taste)
Chopped mint, dill, or chives as garnish
Thin sliced cucumber or eggs as garnish
Preparation:
With a food processor or electric blender, swirl the cucumbers, beets, onions, and garlic for 60 seconds, do not puree. Add broth, yogurt or sour cream, and walnuts, and swirl 20-30 seconds longer until smooth. Add more broth at this point if soup is too thick.
Transfer to a glass bowl, stir in olive oil, lemon juice, salt, black pepper, Aleppo pepper, and celery salt, cover, and chill for 4 hours or overnight.
Garnish chilled soup with thin sliced cucumber, eggs, or sour cream; top with mint, dill, or chives, and serve. May be made 2 or 3 days in advance of serving; store in a covered container in the refrigerator.
Serves 4.
*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at http://www.thearmeniankitchen.com/