Chateau St. Michelle Gewurztraminer paired with Chilled Cucumber and Dill soup Recipe Video
Ingredients
| Cucumbers | 2 Medium, peeled | |
| Shallots | 1 Small, slice | |
| Vermouth cooking wine | 1⁄2 Cup (8 tbs) | |
| Red wine vinegar | 1⁄2 Cup (8 tbs) | |
| Buttermilk | 1 Cup (16 tbs) | |
| Black pepper | 1 Teaspoon | |
| Fresh dill | 2 Tablespoon (1 small sprig for garnishing) | |
| Tomatoes | 1⁄2 Tablespoon, chopped for garnishing |
Nutrition Facts
Serving size
Calories 181 Calories from Fat 11
% Daily Value*
Total Fat 1 g2%
Saturated Fat 0.09 g0.46%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 421.9 mg17.6%
Total Carbohydrates 20 g6.6%
Dietary Fiber 1.8 g7.1%
Sugars 6.9 g
Protein 7 g13.3%
Vitamin A 30.1% Vitamin C 32.1%
Calcium 7.5% Iron 14.2%
*Based on a 2000 Calorie diet
Directions
1. Peel the cucumber skin and dice. Add the diced cucumber into a colander along with salt for all the liquid to drain out. Place the colander to a bowl and leave in the cooler.
MAKING
2. In a pan, add the shallots along with the vermouth and cook until the vermouth dries off.
3. Add the cucumbers and shallots into a blender along with red wine vinegar and blend well.
4. While blending, drizzle in the buttermilk.
5. Add the black pepper and fresh dill and continue blending.
SERVING
6. Serve in a wine glass along with a garnish of fresh tomatoes and dill. Pair this with a good wine.
Chef
