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Chilled Cucumber Soup

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Ingredients
  Cucumber 1 Large
  Plain yogurt 16 Ounce (2 Cartons. 8 Ounce Each)
  White wine vinegar 2 Teaspoon
  Olive oil 1 Teaspoon
  Salt To Taste
  Cayenne pepper To Taste
  Chopped fresh mint 1 1⁄4 Tablespoon
Directions

Peel the cucumber, slice in half lengthways, remove seeds with a teaspoon and chop cucumber coarsely.
Blend prepared cucumber and yogurt in an electric blender until smooth.
Add vinegar and oil and stir well.
Season to taste with salt and a pinch of cayenne pepper.
Place in a clean bowl or soup tureen, cover and chill in the refrigerator.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

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