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CUCUMBER SOUP |
| Since the weather
is so hot (already) and
the cucumbers are
plentiful from the
garden,I decided to try
this "cool" cucumber soup.
I have never really eaten
a cold soup before and was
pleasantly surprised in
the amount of flavor this
soup had. I served it with
tuna fish on rye bread.
The flavors complimented
each other and were very
pleasing to the palate. |
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Tools
• Cutting
Board
• Knife
• Garlic
Pres
• Colander
• Mortar
& Pistol
• Food
Processor or Blender |
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| INGREDIENTS: |
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• 1
lb cucumbers,
peeled, seeded and
sliced
• ½
tsp salt
• 1½
cups fat-free plain
yogurt
• 1/4
cup onion, chopped
• 1
garlic clove, minced
• 4½
tsp fresh dill,
snipped
PREPARATION: Place
cucumbers in a
colander over a
plate, sprinkle
with salt
and toss. Let
stand for 30
minutes. Discard
liquid if there is
any. Rinse and
drain
well, pat dry.
Place the
cucumbers, yogurt,
onion and garlic
in a food
processor.
Cover and process
until smooth. Stir
in the dill. Serve
immediately in
chilled bowls.
Garnish with
additional dill.
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