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Cold Cucumber Mint Soup
| Yield | |
|---|---|
| Food Class | |
| Main Ingredient | |
| Regions |
Description
Cold Cucumber Mint Soup recipe
Ingredients
| 3 | cucumbers | |
| 1 | c | plain yogurt |
| 2⁄3 | c | sour cream |
| 1⁄2 | t | english-style dry mustard |
| 1⁄4 | c | chopped fresh mint leaves |
| cucumber slices and mint sprigs for |
Instructions
In a blender puree chopped cucumbers, yogurt, sour cream, mustard,
and salt and pepper to taste and transfer to a bowl. Chill soup at
least 6 hours or overnight.
Stir in finely diced cucumber and chopped mint and garnish soup with
cucumber slices and mint sprigs.
Makes about 4 1/2 cups.
Gourmet August 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Notes
Imported from RecipeML file