Chilled Cucumber Soup Sauvignon BlancVegetarianSoup “Our 2024 Sauvignon Blanc is bright, crisp, and unoaked, with tropical and citrus flavors highlighted by notes of pineapple. Because Sauvignon Blanc pairs beautifully with goat cheese, I created a variation of Alice Waters’ famous baked goat cheese salad and paired it with a chilled cucumber soup. Together, they make a wonderful match for this wine.” Rob Wetzel, National Sales Director & Family Partner Serves: 4 Ingredients: 2 large English cucumbers, halved and seeded 1½ cups plain Greek yogurt 2 Tbsp fresh lemon juice 1 clove garlic 1 small shallot ⅓ cup fresh dill ½ cup flat leaf parsley 2 Tbsp fresh tarragon ¼ cup AVV olive oil Salt and pepper to taste Method of Preparation: Dice cucumber to yield ½ cup for garnish. Cover and keep chilled. In a blender, add remaining cucumber, yogurt, lemon juice, garlic, shallot, dill, parsley, tarragon and olive oil. Blend until smooth. Season with salt and pepper, then cover and refigerate for 4-24 hours. Season the soup again before serving. Pour into 4 soup bowls and garnish with the diced cucumber. Drizzle with olive oil and serve alongside the baked goat cheese salad.
