Good Day Cafe: summer soups - DC News FOX 5 DC WTTG

Good Day Cafe: summer soups

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NEW YORK (MYFOXNY) -

Justin Chapple of Food and Wine magazine prepared tangy cucumber soup and golden gazpacho in the Good Day Cafe.

Tangy Cucumber Soup:

· 2 pounds Persian or English cucumbers, halved lengthwise, seeded and chopped

· 1/2 cup plain fat-free Greek yogurt

· 3 tablespoons fresh lemon juice

· 2 small garlic cloves

· 1/2 cup extra-virgin olive oil, plus more for garnish

· 1 tablespoon chopped dill, plus sprigs for garnish

· Kosher salt

· Pepper

1. In a blender, puree the cucumbers, yogurt, lemon juice and garlic. With the machine on, gradually add the 1/2 cup of oil until incorporated. Transfer to a bowl, stir in the chopped dill and season with salt and pepper. Cover and refrigerate until chilled, 30 minutes. Ladle the soup into bowls and garnish with a drizzle of olive oil and dill sprigs.

Golden Gazpacho Soup:


· 2 pounds yellow or orange cherry tomatoes, halved

· 1 small garlic clove, crushed

· 1/4 cup extra-virgin olive oil

· 1 jalapeño, seeded and minced

· Kosher salt

· Pepper

· Diced avocado and tortilla chips, for serving

1. In a blender, puree the halved tomatoes and crushed garlic with 1/4 cup of water. With the machine on, gradually add the olive oil until incorporated. Transfer to a bowl, stir in the jalapeño and season with salt and pepper. Refrigerate until chilled, about 30 minutes. Ladle the gazpacho into bowls and top with diced avocado. Serve with tortilla chips.


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