Cold Cucumber Soup
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Cucumbers||3 Large, peeled, halved lengthwise, seeded and chopped|
|Unbleached white flour||3 Tablespoon|
|Vegetable broth/Chicken broth||2 Cup (32 tbs) (Homemade)|
|Plain yogurt||3⁄4 Cup (12 tbs)|
|Snipped dill weed||1 Tablespoon (Fresh)|
|Grated lemon rind||1 Teaspoon|
|Ground mace||1⁄8 Teaspoon|
1. Melt the butter in a heavy skillet and saute the onion, garlic, and cucumbers for about 10 minutes, or until the onion is tender.
2. Sprinkle with the flour and stir well. Gradually stir in the broth. Add the salt and bring to a boil. Cover and simmer until the cucumber is tender. Cool. Puree the mixture, in batches, in the container of an electric blender or food processor, or push through a food mill. Stir in the yogurt, dill, lemon rind, and mace. Chill for several hours.