Iced Cucumber Soup
|Onion||1 Small, chopped|
|Milk/Evaporated milk||4 Tablespoon|
|Lemon slices||4 (For Garnish)|
Cut cucumber into pieces, leaving on some of the peel.
Fry onion in butter, add cucumber, half the stock, seasoning and simmer gently for about 15 minutes.
Put through sieve or into electric blender to make a puree.
Add milk or evaporated milk and rest of stock, and when cold pour into freezing tray and leave until lightly frosted.
Serve in soup cups garnished with slices of lemon.