Cold cucumber and yogurt soup with fresh mint

Yield: 4 Servings

Measure Ingredient
1 tablespoon Butter
1 cup Chopped onions
1 teaspoon Finely chopped garlic
4 cups Peeled, seeded and sliced cucumbers
2 teaspoons Curry powder
2 cups Fresh or canned chicken stock
\N \N Salt and freshly ground pepper
2 cups Plain yogurt
1 cup Peeled, seeded cucumbers cut into 1/4-inch cubes
2 tablespoons Chopped fresh mint

Chicago Tribune, 9/4/1988

1. Heat the butter in a saucepan and add the onions and garlic. Cook, stirring over medium heat, until wilted; do not brown. Add the sliced cucumbers, curry powder, chicken stock, salt and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.

2. Put the mixture in a food processor and pulse to blend to a fine texture. Pour the mixture into a bowl. Chill thoroughly.

3. Stir in the yogurt, cucumber cubes and mint. Blend well and serve in a chilled bowl.

Posted to rec.food.recipes by christi@... (Christi Wilson) on 4 Aug 1994.

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