• Ingredients: 31
  • Serves: 2

Katchkie farm cool cucumber yogurt soup with plain greek yogurt, , garlic cloves, minced, salt, ground cumin, curry powder, ground ginger, thinly sliced radishes.

Ingredients

  • 2 1/4 cups plain Greek yogurt
  • 1 1/4 pounds Kirby cucumbers, trimmed, peeled, seeded, and cut into 1- inch pcs.
  • 2 garlic cloves, minced
  • 1 1/2 tsps. salt
  • 1 tsp. ground cumin
  • 1 1/2 tsps. curry powder
  • 1/4 tsp. ground ginger
  • Thinly sliced radishes

Pickled fennel:

  • 1 whole star anise pod
  • 1 tsp. aniseed
  • 1 tsp. coriander seeds
  • 1 tsp. fennel seeds
  • 1/4 tsp. cumin seeds
  • 1/4 lemongrass stalk, tough outer layer removed, crushed
  • Zest of 1/4 orange, removed with a vegetable peeler
  • 1 medium fennel bulb, cored, thinly sliced
  • 1 1/2 cups unseasoned rice vinegar
  • 1/2 cup sugar
  • 2 tbsps. kosher salt

Assembly:

  • Special equipment: Cheesecloth

For the couscous:

  • 2 cups chicken stock or low-sodium chicken broth
  • 1 cup couscous
  • 1 green apple, peeled, cored, and diced
  • 1 tbsp. black sesame seeds, toasted

For the scallops:

Equipment:

  • Food processor or blender

Directions

  1. Step 1 Combine all the ingredients except the radishes in a food processor. Puree until smooth, then strain through a fine sieve into a large bowl.

    For this step you will need

  2. Step 2 Refrigerate the soup until it is well chilled, about 2 hours or up to a day before serving. Thin the soup with just a small amount of water if it is thicker than you like.