Guest guest Posted June 28, 2007 Report Share Posted June 28, 2007 Cucumber-Yogurt Soup 3 medium cucumbers, peeeled, seeded, diced 3 cups veggie broth 2 tablespoons flour Salt and freshly ground pepper 1 pint plain yogurt Dill sprigs Directions: In a medium saucepan, comnbine cucumbers and 1 cup veggie stock. Cover, simmer apx. 20 minutes until cucumbers are soft. Process in blender until pureed. Return to saucepan. Combine flour with 3 tablespoons of remaining stock blend to make a thick paste. Stir into cucumber puree. Add salt and pepper and simmer 5-10 minutes ,stirring occasionally. . Pour into large bowl, refrigerate until thhoroughly chilled Garnish with Dill sprigs Quote Link to comment Share on other sites More sharing options...
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