Recipe - Minted Cucumber Soup

1 One half pound Cucumbers, peeled
Quartered and seeded
2 cup Buttermilk
One fourth cup Onion, chopped
2 Cloves garlic
1 cup Nonfat sour cream
1 cup Nonfat plain yogurt
2 tablespoon Fresh mint chopped
1 tablespoon Fresh chives chopped
1 tablespoon Lemon juice
2 teaspoon Sugar
1 pn Cayenne pepper

Puree cucumbers, buttermilk, onion and garlic in blender until smooth.
Transfer to bowl. Stir in sour cream, yogurt, mint, chives, lemon juice,
sugar and cayenne pepper. Season to taste with salt and white pepper.
Cover and refrigerate until well chilled. (Can be prepared 1 day ahead)
Stir soup before serving. In the summer I like to serve this soup in glass
bowls and float edible flowers (no toxic sprays please!) on top

Recipe By : Penchard

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip