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Gazpacho and Dill and Yogurt Salad



– 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
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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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