RFCJ RECIPE ARCHIVE
Posted by : Sharon Stein KC: Minty Cucumber Soup - dairy
Source: The New Basics Cookbook by Julee Rosso and Sheila Lukins 7 small cucumbers, peeled, halved and seeded (I used slightly larger) 1 clove garlic, minced 2 cups vegetable stock or milk* 3 cups plain low-fat yogurt (I used non-fat) 2 teaspoons salt (I used one teaspoon) 1 teaspoon pepper 1 cup fresh mint leaves 1 teaspoon fresh lemon juice Radishes and mint for garnish 1. Cut six of the cucumbers into 1" dice. Dice the remaining cucumber finely, and reserve for garnish. 2. Combine the 6 cucumbers and garlic in food processor. Process 30 seconds. Add everything else and process till smooth. 3. Chill, covered, for at least 3 hours. 4. Serve garnished with chopped cucumber, finely diced radish, and a mint leaf. The recipe said to strain the soup after blending. I can't imagine why that would be necessary and left that step out. Serves 6 *The original recipe calls for chicken stock.
