|Garlic||1 Clove (5 gm)|
|Cucumber||12 Ounce (Dark Green, 375 Gram)|
|Chicken stock||4 Cup (64 tbs)|
|Milk||2 Cup (32 tbs)|
|Lemon juice||1 Teaspoon|
|Sour cream/Yoghurt||1⁄2 Cup (8 tbs)|
|Dill/Chopped parsley||1 Tablespoon|
Crush the garlic with 1/4 teaspoon salt.
Cut up the cucumber leaving the skin on.
Put the butter in a pot and heat.
Add the garlic and onion and saute a few minutes, then add the cucumber and saute another 5 minutes.
Do not allow to brown.
Stir the flour into the vegetables and cook for a few minutes.
Now slowly add the chicken stock and milk.
Stir till boiling and allow to simmer until cucumber is soft.
Cook for as short a time as possible to retain the green colour.
Strain off the vegetables and blend till smooth or sieve.
If a mature fruit has been used it may be necessary to strain blended cucumber.
Combine cucumber puree and liquid.
Season to taste.
Serve the soup hot or chilled.
Just before serving stir in 1 teaspoon of lemon juice.
Garnish with a little sour cream or yoghurt and chopped dill or parsley.