Fresh Cucumber Soup
|Cucumbers||3 Medium, peeled and sliced thin|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Hot water||2 Cup (32 tbs)|
|Chopped mint||1 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Grated cucumber||1⁄4 Cup (4 tbs)|
Put cucumbers, onions, salt and pepper in saucepan.
Add 1 cup water and bring to a boil, reduce heat, cover and simmer until cucumbers are very tender (about 10 minutes).
Blend flour and cold water until smooth and add to cucumber mixture gradually, stirring constantly.
Add hot water and stir to blend.
Simmer another 10 minutes.
Add cayenne and strain through a fine sieve, pressing as much of cucumber pulp through the sieve as possible.
Add chopped mint.
Set in ice water and stir until cold, then strain again, add cream and chill thoroughly.