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.
Look for the seal.
◀ SEE ALL RECIPES
Yogurt Gazpacho with Cucumber Dill Salad
Recipes
Ingredients:
– 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
Find & Buy
Directions:
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
Now you're cookin'
Visit us on:
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.