| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
qt |
Plain yogurt |
| 6 |
|
Cucumbers |
|
|
Salt, pepper |
| 5 |
tb |
Walnut pieces |
| 3 |
|
Cloves garlic, crushed |
| 2 |
tb |
Wine vinegar |
| 3 |
tb |
Chopped fresh chives or mint |
| 1/4 |
c |
Olive oil |
| 3/4 |
c |
Ice water |
| 10 |
|
Ice cubes |
| 1 |
tb |
Or more chopped chives -or- |
| 10 |
|
Sprigs mint |
INSTRUCTIONS
Los Angeles Times, 6/18/87
Place yogurt in strainer lined with cheesecloth. Leave overnight to drain
in refrigerator.
Wipe cucumbers. Peel if they are waxed. Halve lengthwise. Scoop out seeds
with teaspoon. Slice. Sprinkle with salt. Leave 30 minutes to draw out
juices. Drain. Rinse thoroughly.
Puree cucumbers, a little at a time, in blender or food processor with
walnuts, garlic, vinegar and yogurt. Puree briefly or more thoroughly
depending on whether you desire coarse or fine-textured soup.
Place puree in bowl. Stir in 3 tablespoons chives and olive oil. Taste to
adjust for seasonings. Cover and chill at least 3 hours or up to 24 hours.
Thin soup with ice water to consistency preferred. Serve very cold, adding
ice cube to each bowl. Top with remaining chives. Makes 10 servings.
Note: Deep green shiny skin on a cucumber shows it has been waxed.
Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on 4
Aug 1994.
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