One of the aspects of DISHES' community dinners that we are especially proud of is the fresh and local meals cooked by our chefs.
Can't wait until October to taste the next meal? Try this special chilled summer soup recipe from one of our chefs, Sarah Pallo. You can pick up the ingredients at the Downtown Farmers Market, at Clinton Square. Support local farmers, and then stop by our booth to vote for your favorite community project!
We'll be there Tuesday, July 10, from 7-4 p.m., and again on Tuesday, July 17, from 7-4 p.m.
Chilled Cucumber Mint Soup with Tomato RelishIngredients:· 4 small cucumbers, washed & seeded· 4 scallions, chopped using both white and green parts· 1/2 cup fresh mint· 1 jalapeno pepper, seeded· 3-4 cloves garlic· Juice of 1-2 lemon· 1 ½ cup plain yogurt· salt and pepperTomato Relish:· 1 quart cherry/grape tomatoes· 2 shallots, fine diced· 1 Tb red wine vinegar· 1 Tb olive oil· 2 Tb fresh parsley, chopped· Salt and pepper to taste
Dice the cucumber, onion, and jalapeno pepper. Add garlic, lemon juice, and yogurt to blender 1st. Puree until smooth. Add diced vegetables and blend until smooth. Add a little water if needed. Season with salt and pepper to taste and chill for at least one hour before serving.
Enjoy!For the tomato relish, add olive oil and vinegar in a bowl. Finely chop the shallot and let sit in the oil and vinegar for little bit. Add salt, pepper, parsley and small diced tomatoes. Scoop onto chilled soup and garnish with a mint sprig.