Recipe - Iced Cucumber Soup With Chives Or Mint

1 qt Plain yogurt
6 Cucumbers
Salt, pepper
5 tablespoon Walnut pieces
3 Cloves garlic, crushed
2 tablespoon Wine vinegar
3 tablespoon Chopped fresh chives or mint
One fourth cup Olive oil
Three fourths cup Ice water
10 Ice cubes
1 tablespoon Or more chopped chives or
10 Sprigs mint

Los Angeles Times, 6/18/87

Place yogurt in strainer lined with cheesecloth. Leave overnight to drain
in refrigerator.

Wipe cucumbers. Peel if they are waxed. Halve lengthwise. Scoop out seeds
with teaspoon. Slice. Sprinkle with salt. Leave 30 minutes to draw out
juices. Drain. Rinse thoroughly.

Puree cucumbers, a little at a time, in blender or food processor with
walnuts, garlic, vinegar and yogurt. Puree briefly or more thoroughly
depending on whether you desire coarse or finetextured soup.

Place puree in bowl. Stir in 3 tablespoons chives and olive oil. Taste to
adjust for seasonings. Cover and chill at least 3 hours or up to 24 hours.
Thin soup with ice water to consistency preferred. Serve very cold, adding
ice cube to each bowl. Top with remaining chives. Makes 10 servings.

Note: Deep green shiny skin on a cucumber shows it has been waxed.

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