Recipe - Iced Cucumber Soup (Mf)

3 Kirby cucumbers
1 teaspoon Salt
2 cup Plain yogurt; whole milk or
low fat
2 tablespoon Extra virgin olive oil
1 Whole peeled garlic clove;
crushed and skewered with a
toothpick
One fourth cup Packed fresh mint leaves;
off the stem and chopped
roughly
Water
One fourth cup Raisins; plumped up in hot
water
One fourth cup Walnuts; finely chopped
One fourth cup Snipped chives
One half cup Crushed ice cubes; optional

Peel and seed the cucumbers, cut them into 1/4inch dice and toss with the
salt; set aside for 15 minutes. Transfer the cucumber cubes to a sieve,
rinse them under water and pat dry with towels.

In a bowl combine the cucumbers and yogurt. Gradually and slowly whisk in
the olive oil, making sure yogurt absorbs it all. Add the garlic clove and
mint, cover and refrigerate until well chilled. (If taking the soup on a
picnic, chill it first in a bowl, then transfer it to a thermos.)

Before serving, remove the garlic cloves, give the soup a stir and thin
with ice water if you wish; adjust the seasoning.

Ladle the soup into chilled soup plates and stir in the raisins, then
garnish with walnuts and chives. If you wish, immediately before serving,
you can drop some crushed ice into each plate

Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved

Busted by Gail Shermeyer 4paws@netrax.net on Jun 22, 1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6700 Posted to MCRecipe Digest
V1 #673 by 4paws@netrax.net (ShermeyerGail) on Jul 15, 1997