Yield: 1 Servings
|1½ pounds||Cucumbers, peeled --|
|\N \N||Quartered and seeded|
|¼ cup||Onion, chopped|
|2 \N||Cloves garlic|
|1 cup||Non-fat sour cream|
|1 cup||Non-fat plain yogurt|
|2 tablespoons||Fresh mint -- chopped|
|1 tablespoon||Fresh chives -- chopped|
|1 tablespoon||Lemon juice|
|1 pinch||Cayenne pepper|
Puree cucumbers, buttermilk, onion and garlic in blender until smooth.
Transfer to bowl. Stir in sour cream, yogurt, mint, chives, lemon juice, sugar and cayenne pepper. Season to taste with salt and white pepper.
Cover and refrigerate until well chilled. (Can be prepared 1 day ahead) Stir soup before serving. In the summer I like to serve this soup in glass bowls and float edible flowers (no toxic sprays please!) on top Recipe By : Penchard
From: Date: File