This isn’t exactly a one pot meal, but is a one pot dish and it’s fabulous! I’ve been making this soup for thirty years or so and get compliments on it every time. It’s simple, it’s drop dead gorgeous, and it’s the perfect dish for the summer. I serve it at dinner parties all the time and it looks especially lovely in a plain white bowl.
2 long English cucumbers, peeled and quartered
2 cups chicken broth
2 tbsp chopped onion
salt and pepper
1/4 tsp curry
1 tsp dillweed
2 cups plain yogurt (I use fat-free or low-fat)
Optional garnishes: very thin slices of cucumber, chopped parsley; chopped fresh dill (this is what I use); or chopped fresh tarragon
1. Peel and quarter cucumbers, and remove seeds. I use a small spoon. Put cucumbers in a pot with onion, salt, pepper, curry, and dillweed. Cover and cook for about 10 minutes until cucumbers are soft.
2. Pour half the cooked ingredients and half the chicken broth into a blender, add 1 cup of the yogurt and puree. Pour the soup into a container that you can cover and put into the fridge.. Treat the other half the same way.
3. Cool soup. Taste for seasoning and correct if necessary. Chill thoroughly.