Iced Cucumber Soup (mf)

We must always insist that there is nothing we can do of ourselves to merit salvation. Salvation is “by grace…through faith” (Eph. 2:8). But when we accept His gift of salvation by faith we must know what this gift includes. We must know that it includes following Jesus as Lord. Otherwise people will think they have been tricked into accepting a way without being told what that way is. It is the grace of God that enables us to follow this way. It is all of grace. But it is a way in which sin is left behind and a righteous life is taken on. And when people accept that salvation that Christ offers, they must know that this is what they are accepting. Otherwise they would not be putting their faith in the Jesus of the Bible.

Ajith Fernando

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Cold-ss, Soup-ss	4	Servings

INGREDIENTS

3		Kirby cucumbers
1	t	Salt
2	c	Plain yogurt, whole milk or
		low fat
2	T	Extra virgin olive oil
1		Whole peeled garlic clove
		crushed and skewered with
		toothpick
1/4	c	Packed fresh mint leaves
		off the stem and chopped
		roughly
		Water
1/4	c	Raisins, plumped up in hot
		water
1/4	c	Walnuts, finely chopped
1/4	c	Snipped chives
1/2	c	Crushed ice cubes, optional

INSTRUCTIONS

a
Peel and seed the cucumbers, cut them into 1/4-inch dice and toss  with
the salt; set aside for 15 minutes. Transfer the cucumber cubes  to a
sieve, rinse them under water and pat dry with towels.  In a bowl
combine the cucumbers and yogurt. Gradually and slowly  whisk in the
olive oil, making sure yogurt absorbs it all. Add the  garlic clove and
mint, cover and refrigerate until well chilled. (If  taking the soup on
a picnic, chill it first in a bowl, then transfer  it to a thermos.)
Before serving, remove the garlic cloves, give the soup a stir and
thin with ice water if you wish; adjust the seasoning.  Ladle the soup
into chilled soup plates and stir in the raisins, then  garnish with
walnuts and chives. If you wish, immediately before  serving, you can
drop some crushed ice into each plate  Yield: 4 servings Copyright,
1997, TV FOOD NETWORK, G.P., All Rights  Reserved  Busted by Gail
Shermeyer <4paws@netrax.net> on Jun 22, 1997  Recipe by: COOKING MONDAY
TO FRIDAY SHOW #MF6700 Posted to MC-Recipe  Digest V1 #673 by
4paws@netrax.net (Shermeyer-Gail) on Jul 15, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 144 Calories From Fat: 45 Total Fat: 5.3g Cholesterol: 2.5mg Sodium: 678.7mg Potassium: 493.4mg Carbohydrates: 17.2g Fiber: 3.1g Sugar: 9.7g Protein: 9.3g