CHILLED CUCUMBER, DILL + PINK PEPPERCORN CRÈME FRAICHE SOUP
Prepared at CitySeed Farmers Market on 6/26/10

2 whole English cucumbers, peeled and cut into 1” pieces
1 tablespoon chopped thyme
1 whole Vidalia onion, diced small
5 tablespoon dill, chopped
2 cups crème fraiche
2 tablespoon coarsely ground pink peppercorns
3 stalks celery, small dice
½ cup heavy cream
3 tablespoon aged sherry vinegar
Salt and pepper to taste

INSTRUCTIONS:

• In blender add half of the cucumber to a blender
• Add half of the dill, thyme, crème fraiche, cream, and onion
• Turn on the blender and puree until smooth
• Add salt and pepper to desired taste
• Add pink peppercorns
• Pour finished mixture into a container, and finish the other batch
• Pour into bowls and serve with favorite multi grain bread

© 2010 Denise Appel. Permission must be given by Denise Appel to reproduce.