Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Red snapper fillet

  2. 2 lbs 908g / 32oz Cucumbers (large)

  3. 4 Green onions - cut 1" pieces

  4. 4 cups 948ml Plain nonfat yogurt

  5. 1 cup 40g / 1.4oz Packed mixed fresh herb leaves (parsley, basil, cilantro, arugula, Chives)

  6. 3 tablespoons 45ml Lime juice Salt - to taste Freshly-ground black pepper - to taste

  7. 1/4 cup 36g / 1 1/3oz Chopped walnuts Herb sprigs - (for garnish)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Seafood Alternatives: halibut, cod, sea bass Rinse the red snapper fillet and pat dry with paper towels. Preheat the charcoal grill or broiler and cook the fillet until opaque through the thickest part, 4 to 5 minutes on each side, depending on the thickness of the fillet. Let cool. Halve the cucumbers, then scoop out and discard the seeds; cut into roughly 1-inch pieces. Put half the cucumber with the green onions in the work bowl of a food processor. Use the pulse button to coarsely chop; transfer to a large bowl. Add the remaining cucumber, yogurt and herb leaves and process until smooth and frothy, 1 to 2 minutes longer. Alternatively, you can grate the cucumbers, finely mince the green onion and herbs and stir them together with the yogurt in a large bowl. Stir the lime juice into the soup with salt and pepper to taste. Cover and refrigerate for at least 1 and up to 8 hours; the longer it sits, the more the flavors will mellow. Meanwhile, break the cooled red snapper fillet into large chunks, discarding skin and bones. Ladle the chilled soup into shallow bowls and add the red snapper. Sprinkle the chopped walnuts over the soup, garnish with herbs and serve. This recipe yields 4 servings.


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