Guest guest Posted April 14, 2002 Report Share Posted April 14, 2002 * Exported from MasterCook * Chilled Cucumber Soup Recipe By : California Home Cooking by Michele Anna Jordan Serving Size : 6 Preparation Time :0:00 Categories : Rice Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cucumbers, peeled, seeded, and -- chopped coarse 1/2 red onion -- diced Sprig of thyme 1/4 cup all-purpose flour 2 cups stock White pepper, preferably fresh-ground 1/2 teaspoon kosher salt 1 cup plain low-fat (not non-fat) yogurt 1 tablespoon grated lemon zest 1 tablespoon snipped chives In a medium saucepan over low heat, combine the cucumbers, onion, thyme, and 1 ½ cups water. Simmer, covered, until the cucumbers are tender, about 20 minutes. Remove the pan from the heat, and remove and discard the thyme. Let the mixture cool slightly, then puree it in a food mill, a blender, or a food processor, or with an immersion blender. In a clean saucepan, combine the flour with ½ cup of the stock, stirring constantly until the flour is smooth. Stir in the remaining stock, ½ cup at a time, then stir in the cucumber puree. Season with white pepper and salt, bring to a boil, reduce the heat to low, and simmer for 3 minutes. Remove the pan from the heat, and strain the soup. Refrigerate it until it is well chilled, at least 2 hours. When the mixture is fully chilled, stir in the yogurt and the lemon zest. Taste, adjust the seasoning, and ladle into chilled bowls. Garnish each portion with chives, and serve immediately. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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