Cold cucumber soup
Prep Time
Cooking Mode
750 mL (3 cups) cup peeled, seeded and cubed cucumber
1 garlic clove
250 mL (1 cup) cup chicken stock
125 mL (½ cup) each cup plain 8% M.F. yogurt and 15% M.F. country-style cream
To taste salt and pepper
60 mL (¼ cup) cup finely diced seeded cucumber
60 mL (¼ cup) cup finely diced seeded watermelon
45 mL (3 tbsp.) tbsp. finely chopped fresh mint
750 mL (3 cups) cup peeled, seeded and cubed cucumber
1 garlic clove
250 mL (1 cup) cup chicken stock
125 mL (½ cup) each cup plain 8% M.F. yogurt and 15% M.F. country-style cream
To taste salt and pepper
60 mL (¼ cup) cup finely diced seeded cucumber
60 mL (¼ cup) cup finely diced seeded watermelon
45 mL (3 tbsp.) tbsp. finely chopped fresh mint
Directions
1Place cucumber, garlic, chicken stock, yogurt and cream in a blender. Blend until smooth and creamy in texture.
2Season with salt and pepper to taste. Refrigerate for 1 hour. Just before serving soup, combine diced cucumber and watermelon with mint in a small bowl.
3Reserve. Pour soup into pretty cocktail tumblers. Garnish each with the cucumbermelon mixture, and enjoy!
4: Replace diced watermelon by diced smoked salmon, and substitute fresh dill for mint.
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Personal Note
Personal Note