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Iced Cucumber Soup (mf)

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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


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