Cold cucumber and yogurt soup with fresh mint
4 Servings
Ingredients
| Quantity | 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 |
| 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 |
Directions
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.