Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Hard-boiled large egg yolk |
1 tablespoon | Rice vinegar |
½ cup | Chilled sour cream |
1 \N | Chilled seedless cucumber, peeled, halved ; cored, & c |
¼ cup | Fresh mint leaves,; washed and spun dry |
½ cup | Chilled well-shaken buttermilk |
In a bowl with a fork mash together yolk and vinegar to form a smooth paste and stir in sour cream until smooth.
In a blender puree cucumber and mint with buttermilk and salt to taste until smooth. Add puree to sour cream mixture in a stream, whisking.
Divide soup between 2 chilled bowls.
Yield: 2 servings
Recipe By :COOKING LIVE SHOW #CL8665 Posted to MC-Recipe Digest V1 #232 Date: Tue, 1 Oct 1996 14:54:45 -0400 From: Meg Antczak <meginny@...> Meg Antczak (Meg in NY) meginny@...