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Cold Mint Cucumber Soup

21st.Century.Chef's picture
Ingredients
  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
  Salt To Taste
  Sliced cucumber 1⁄2 Cup (8 tbs) (Garnish)
Directions

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

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
South American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Cucumber
Interest: 
Healthy

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