Easy English Cucumber Soup How to prepare
English cucumber recipe Ingredients
2 pounds cucumbers
3 cups chicken stock
3 cups plain nonfat yogurt
3 Tbsp. white wine vinegar
1 garlic clove
1 teaspoon salt
1/2 teaspoon pepper
Wash but do not peel the cucumbers. Cut them into 1-inch chunks, and
puree along with the remaining ingredients in a blender or food processor.
Refrigerate at least 4 hours.
You may garnish each serving with chopped hard-cooked egg, finely
chopped scallions, chives, croutons or avocado.
8 Servings.
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