Name: Minted Cucumber Soup
Ingredients: 1 1/2 lb Cucumbers, peeled --; Quartered and seeded; 2 c Buttermilk; 1/4 c Onion, chopped; 2 Cloves garlic; 1 c Non-fat sour cream; 1 c Non-fat plain yogurt; 2 tb Fresh mint -- chopped; 1 tb Fresh chives -- chopped; 1 tb Lemon juice; 2 ts Sugar; 1 pn Cayenne pepper

I bear my testimony that there is no joy to be found in all this world like that of sweet communion with Christ. I would barter all else there is of heaven for that. Indeed, that is heaven. As for the harps of gold and the streets like clear glass and the songs of seraphs and the shouts of the redeemed, one could very well give all these up, counting them as a drop in a bucket, if we might forever live in fellowship and communion with Jesus.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Soups	1	Servings

INGREDIENTS

1 1/2	lb	Cucumbers, peeled —
		Quartered and seeded
2	c	Buttermilk
1/4	c	Onion, chopped
2		Cloves garlic
1	c	Non-fat sour cream
1	c	Non-fat plain yogurt
2	tb	Fresh mint — chopped
1	tb	Fresh chives — chopped
1	tb	Lemon juice
2	ts	Sugar
1	pn	Cayenne pepper

INSTRUCTIONS

Puree cucumbers, buttermilk, onion and garlic in blender until smooth.
Transfer to bowl.  Stir in sour cream, yogurt, mint, chives, lemon juice,
sugar and cayenne pepper.  Season to taste with salt and white pepper.
Cover and refrigerate until well chilled. (Can be prepared 1 day ahead)
Stir soup before serving. In the summer I like to serve this soup in glass
bowls and float edible flowers (no toxic sprays please!) on top
Recipe By     : Penchard
From:                                 Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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