Yes, I’ve made it to Round 3 of the Ridiculously Delicious Challenge! A huge THANK YOU and big intrawebs hugs to all of you for voting for me! For Round 3, we have to “make over” any of the other 14 recipes that also made it to this round, using any 3 remaining mystery ingredients (except the ones we already used). After reading through all of the yummilicious contenders, I went with Katie’s Cucumber Cups with a Feta-Dill Stuffing and Lemon-Szechuan Dressing – I loooove the cucumber dill combo! AND I’m totally counting this as one of my Veggie Resolutions (this would be #4) – I like to think of it as just being efficient 😉
Rather than cups, I decided to re-interpret this recipe as a chilled cucumber soup – perhaps longing for summer a little early?
I had already used the tart cherries and the Szechuan peppercorns, so those ingredients were out of contention. I decided to go with the dill pollen (of course), the saffron threads, and the Tepin chile. The saffron threads tie back into the Persian culinary use of yogurt and cucumbers, and the Tepin chile gives a brief but intense kick to the otherwise cool yogurt.
You will need:Note: You can see I took advantage of the natural light this weekend for this photo – so as a bonus to you, this picture includes not only the ingredients but a glimpse into the dentist’s office across the street. You’re welcome.
And saffron gets its own photo because it’s oh-so-special:
1/8 tsp saffron threads
1tbsp neutral oil (I used canola)
2 cups Greek yogurt (I use Fage 0%; it is so creamy that you can’t tell it’s fat-free!)
2 cups vegetable broth
1 tsp dill pollen, plus additional at end
1 green onion, minced
1 clove garlic, minced
1/2 tsp ground Tepin chile
Salt and fresh ground black pepper, to taste
1. In a small dish, heat oil until warm (but not boiling). Soak saffron threads in oil to bring out flavor.
2. Roughly dice 2 cucumbers (I prefer skins on)
3. Combine cucumbers and vegetable broth with hand blender or food processor until fully incorporated.
4. Stir in yogurt.
5. Add dill pollen, green onion, and garlic to yogurt mixture and stir gently until combined. Add Tepin Chile little by little until you reach desired heat level.
6. Season with salt and pepper, to taste. Chill in fridge for at least 2 hours. To serve soup, ladle out to individual bowls, finish with sprinkle of dill pollen and saffron threads. Enjoy!
This soup is easy, healthy, and the toughest part is just some chilling time in the fridge. Give it a try!
PS As part of this contest, I need to name my 2nd choice for a recipe makeover. I would try Christina’s Lucia Buns – y’all know how I love baked goods! 🙂