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Cold Cucumber Soup

Fresh.n.Natural's picture
Ingredients
  Butter 2 Tablespoon
  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)
  Salt 1 Teaspoon
  Plain yogurt 3⁄4 Cup (12 tbs)
  Snipped dill weed 1 Tablespoon (Fresh)
  Grated lemon rind 1 Teaspoon
  Ground mace 1⁄8 Teaspoon
Directions

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.

Recipe Summary

Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup

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