Friday, July 20, 2007

Ice Cold Cucumber Soup for Hot Days

Here is a cool recipe you will not be able to get enough of. Most people adore it.
We serve it in summertime to hungry crowds who come back again and again for more.

3 cups plain yogurt
1/2 cup heavy cream
1 hard-cooked egg, minced
1 cucumber, peeled, seeded, and minced
1/4 cup minced scallions
1 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon fresh parsley
1 teaspoon fresh dill
Beat yogurt and cream together, now you can add other ingredients and blend in a food processor or blender until rich and creamy. Chill it overnight or up to 24 hours. Beat again just before serving, and garnish with additional fresh chopped parsley or dill for a festive look.

Serve with lovely crackers or toasted and buttered thick slices of fluffy bread.


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