Recipe - Cold Cucumber And Yogurt Soup With Fresh Mint

1 tablespoon Butter
1 cup Chopped onions
1 teaspoon Finely chopped garlic
4 cup Peeled, seeded and cut or sliced up
cucumbers
2 teaspoon Curry powder
2 cup Fresh or canned chicken
stock
Salt and freshly ground
pepper
2 cup Plain yogurt
1 cup Peeled, seeded cucumbers cut
into 1/4inch cubes
2 tablespoon Chopped fresh mint

Chicago Tribune, 9/4/1988

1. Heat the butter in a saucepan and add the onions and garlic. Cook,
stirring over medium heat, until wilted; do not brown. Add the cut or sliced up
cucumbers, curry powder, chicken stock, salt and pepper. Bring to a simmer
and cook for 5 minutes, stirring occasionally.

2. Put the mixture in a food processor and pulse to blend to a fine
texture. Pour the mixture into a bowl. Chill thoroughly.

3. Stir in the yogurt, cucumber cubes and mint. Blend well and serve in a
chilled bowl.

Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on 4
Aug 1994.