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RECIPE 10
Chilled Cucumber Soup
GRANNY SAYS: Even if
you're not hot on cold soup, this may change your mind. It makes up in minutes and it tastes grand! Just pour
all that stuff in the blender, liquify it, and don't get too stingy
with the dill.
| 2 large cucumbers |
1/4 cup chopped onion |
| 1/2 cup water |
2-1/2 cups fat-free yogurt |
| 1/2 cup sour cream |
1 small clove garlic |
| 1/4 cup chopped parsley |
2 tbsp. honey |
| 2 tsp Chinese vinegar |
1 tbsp. olive oil |
| 1 tsp. dill weed |
6 to 10 mint leaves |
| 4 chopped scallions |
Salt and pepper to taste |
- Peel and cut up cucumbers.
- In a blender, puree with water and chopped onions.
- Add yogurt, sour cream, garlic, parsley, honey, vinegar, olive
oil and dill and run the blender again to mix.
- Taste, than add salt if necessary.
- Chill for 1 hour or more.
- Float scallions and mint leaves in the soup when you serve.
Granny adds: In a beat-the-clock emergency, puree together cucumbers,
water, parsley, and onions, add yogurt, dill, and a quarter cup of
vinegar-and-oil dressing. The long way is better, but the
short-cut isn't half bad!
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