Chilled Cucumber Soup

6 Servings

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Chilled Cucumber Soup Ingredients

1 md English cucumber; skinned	2 ts Fresh chives
3 Leeks; white and light green	Salt & pepper to taste
2 Cloves garlic; finely	3/4 c Buttermilk (or your
4 c Veggie stock	Additional mint leaves and
2 ts Fresh mint; finely chopped

Instructions for Chilled Cucumber Soup

In a large pot, brown garlic in a little stock. Clean and chop leeks into quarter slices and add to garlic, cooking with a little stock until soft. While softening, chop cucumber into rounds and add to leeks and garlic. Pour in stock and bring the mixture to a boil. Once boiling, turn down heat to med. to low, and simmer until the vegetables are soft (approx. 10 min.). When vegetables are soft, puree until smooth in a blender or food processor. Pour mixture into large bowl and allow to cool. Once cooled, add buttermilk and combine. Stir in mint and chives into soup. Refrigerate min. 2 hrs to overnight. When ready to serve, garnish with salad shrimp, fresh chives and a sprig of mint. Posted to Digest eat-lf.v097.n208 by Sandra Kidd on Aug 18, 1997

Main Ingredient: SoupCuisine: Uncategorized