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.