Chilled Cucumber Soup How to prepare
Ingredients Recipe chilled cucumber
• 5 large cucumbers, peeled, seeded and quartered
• 1/2 c chopped mild onion (such as vidalia)
• 1-2 cloves minced garlic (degermed)
• 3 c low- or nonfat buttermilk
• 1 c nonfat plain yogurt
• 1/3 c fresh dill sprigs OR fresh spearmint leaves (not both)
• 2 Tablespoons fresh lemon juice
• salt and pepper to taste
• pinch of cayenne pepper (optional)
Combine onion, garlic, mint (or dill) and 1/2 c buttermilk in blender
and puree thoroughly (don't want large chunks of either). Pour into
large container. Coarsely puree the remaining ingredients together
in several batches, dividing the buttermilk and yogurt to provide
enough liquid for each batch. Add to the onion mixture. Taste for
seasoning and adjust salt, pepper, or more lemon juice.
Refrigerate for at least 2 hours before serving. Keeps for several
days. Serving suggestions: Garnish with mint leaves or dill sprigs,
a dollop of sour cream, freshly toasted french bread croutons (rub
cut garlic clove over crust, thinly slice bread, brush with olive
oil and toast till lightly brown).
Your Recipe chilled cucumber is ready now
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