Wednesday, August 29, 2007

Recipe from Summer Food: Cold cucumber soup

Serves 4.
Prep time: up to 20 minutes.
Cooling time: about 1hour.
1 large cucumber
3/4 to 1 litre vegetable stock
2-3 small onions
300 ml plain yogurt
1/2 lemon
White pepper
1 bunch parsley

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Peel the cucumber and cut in half lengthwise. Scrape out the seeds. Cube the cucumber, sprinkle with salt and let stand for about 10 minutes.
Peel the onions and dry the cucumber pieces well. Purée the onions and half the cucumber pieces and the lemon juice in a blender. Mix the stock and yogurt into the purée and adjust the flavour with the spices. Refrigerate. Mix in the remaining cucumber pieces before serving and sprinkle chopped parsley on top.

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