| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Ukrainian |
Vegetables |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Peeled, seeded cucumbers — |
|
|
Coarsely chopped |
|
|
Juice of 2 small lemons |
| 1 |
ts |
Herbal salt substitute or |
|
|
Sea salt |
| 1 |
tb |
Honey |
| 1 |
c |
Nonfat plain yogurt |
| 1 |
c |
Spring water |
| 1 |
c |
Minced turkey ham |
| 1 |
lg |
Tomato — chopped |
|
|
Herbal salt substitute and |
|
|
White pepper — to taste |
|
|
Fresh dill sprigs and sour |
|
|
Cream — for garnish |
INSTRUCTIONS
1. Place cucumbers, lemon juice, salt substitute, honey, yogurt, and the
water into a blender and puree until very smooth. Add minced ham. Pour soup
into a large bowl, cover with plastic wrap, and refrigerate overnight (8 to
12 hours).
2. In the morning, puree tomato and add to soup. Taste for seasonings and
add more salt substitute and pepper if needed. Serve soup in chilled bowls
with a garnish of fresh dill and a dollop of sour cream.
Makes 6 cups.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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