| 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
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