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Title: Iced Cucumber Soup
Yield: 4 Servings

Ingredients

      3    Kirby cucumbers
      1 ts Salt
      2 c  Plain yogurt, whole milk or
           -low fat
      2 tb Extra-virgin olive oil
      1    whole Garlic clove; peeled,
           -crushed,
           and skewered with a
           -toothpick
    1/4 c  Fresh mint leaves -
           -(packed); roughly chopped
           Ice water; if needed
    1/4 c  Raisins; plumped up in
           Hot water
    1/4 c  Walnuts; finely chopped
    1/4 c  Snipped chives
    1/2 c  Crushed ice cubes;
           -(optional)

Instructions

Peel and seed the cucumbers, cut them into 1/4-inch dice and toss with the
salt; set aside for 15 minutes. Transfer the cucumber cubes to a sieve,
rinse them under water and pat dry with towels.
In a bowl combine the cucumbers and yogurt. Gradually and slowly whisk
in the olive oil, making sure yogurt absorbs it all. Add the garlic clove
andmint, cover and refrigerate until well chilled. (If taking the soup on
a picnic, chill it first in a bowl, then transfer it to a thermos.)
Before serving, remove the garlic clove, give the soup a stir and thin
withice water if you wish; adjust the seasoning.
Ladle the soup into chilled soup plates and stir in the raisins, then
garnish with walnuts and chives. If you wish, immediately before serving,
you can drop some crushed ice into each plate.
This recipe yields 4 servings.

Recipe Source:
COOKING MONDAY TO FRIDAY with Michele Urvater
From the TV FOOD NETWORK - (Show # MF-6700 broadcast 05-30-1998)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

05-30-1998

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Contributor: Michele Urvater

Preparation Time: 0:00

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