Cold Mint Cucumber Soup
|Butter||3 Tablespoon (3/8 Stick)|
|Onion||1 Medium, finely chopped|
|Garlic cloves||1 Small, minced|
|Cucumbers||3 Medium, peeled and thinly sliced|
|Flour||3 Tablespoon (Preferably Rice Flour)|
|Chicken stock||2 Cup (32 tbs)|
|Finely chopped fresh mint||2 Tablespoon|
|Half and half||1 Cup (16 tbs)|
|Plain yogurt||1 Cup (16 tbs)|
|Freshly ground white pepper||To Taste|
|Sliced cucumber||1⁄2 Cup (8 tbs) (Garnish)|
Melt butter in large skillet over medium heat.
Add onion and garlic and saute until limp but not brown.
Add sliced cucumber and cook slowly until soft.
Remove from heat.
Stir in flour, then stock, blending well.
Place over medium-high heat and bring to boil.
Reduce heat and simmer 5 minutes.
Transfer to processor or blender in batches and puree.
Pour into bowl and blend in mint.
Cover and chill well.
Just before serving, stir in half and half and yogurt and mix well.
Taste and season with salt and pepper
Garnish each serving with sliced cucumber