Iced Cucumber Soup with Chives or Mint

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Iced Cucumber Soup with Chives or Mint Ingredients

1 qt Plain yogurt	3 tb Chopped fresh chives or mint
6 Cucumbers	1/4 c Olive oil
Salt, pepper	3/4 c Ice water
5 tb Walnut pieces	10 Ice cubes
3 Cloves garlic, crushed	1 tb Or more chopped chives -or-
2 tb Wine vinegar	10 Sprigs mint

Instructions for Iced Cucumber Soup with Chives or Mint

Los Angeles Times, 6/18/87 Place yogurt in strainer lined with cheesecloth. Leave overnight to drain in refrigerator. Wipe cucumbers. Peel if they are waxed. Halve lengthwise. Scoop out seeds with teaspoon. Slice. Sprinkle with salt. Leave 30 minutes to draw out juices. Drain. Rinse thoroughly. Puree cucumbers, a little at a time, in blender or food processor with walnuts, garlic, vinegar and yogurt. Puree briefly or more thoroughly depending on whether you desire coarse or fine-textured soup. Place puree in bowl. Stir in 3 tablespoons chives and olive oil. Taste to adjust for seasonings. Cover and chill at least 3 hours or up to 24 hours. Thin soup with ice water to consistency preferred. Serve very cold, adding ice cube to each bowl. Top with remaining chives. Makes 10 servings. Note: Deep green shiny skin on a cucumber shows it has been waxed. Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on 4 Aug 1994.

Main Ingredient: SoupCuisine: Uncategorized

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