| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | English | August 1994 | 1 | servings |
INGREDIENTS
| 3 | Cucumbers; peeled, seeded, and | |
| ; chopped, plus 1 cup | ||
| ; peeled, seeded, and | ||
| ; finely diced | ||
| ; cucumber | ||
| 1 | c | Plain yogurt |
| 2/3 | c | Sour cream |
| 1/2 | ts | English-style dry mustard; or to taste |
| 1/4 | c | Chopped fresh mint leaves |
| Cucumber slices and mint sprigs for | ||
| ; garnish |
INSTRUCTIONS
In a blender puree chopped cucumbers, yogurt, sour cream, mustard, and salt and pepper to taste and transfer to a bowl. Chill soup at least 6 hours or overnight. Stir in finely diced cucumber and chopped mint and garnish soup with cucumber slices and mint sprigs. Makes about 4 1/2 cups. Gourmet August 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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