Cold cucumber soup with mint

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@...

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