Cold Cucumber Soup

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During these dog days of summer, something cool and refreshing is called for. This recipe is adapted from The South African Illustrated Cookbook, but the author originally found it in Good Eating from Woodmead School, which is another collection of South African recipes from a school system in Gauteng (Johannesburg area) that is out of print.

Cold Cucumber Soup
Serves 4
Prep time: 20 minutes

1 large English cucumber, peeled and chopped
1.5 c cream
juice of 1/2 lemon
1/2 c plain yogurt
5 drops Tabasco sauce
6 sprigs mint
1 clove garlic, peeled
salt and pepper to taste
fresh chives, chopped, for garnish
pinch cayenne pepper, for garnish

Place the cucumber, cream, lemon juice, yogurt, Tabasco, mint and garlic into a blender and blend until smooth. Add salt and pepper to taste.

Served chilled in bowls. Garnish with chopped chives and a sprinkle of cayenne. Makes a lovely first course.

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