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Cucumber chilled Recipe

   
 

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     Cucumber chilled

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
cucumbers - 2 no need to peel
butter - 2 tbsp
onion - 1 (do not use red onion) chopped
garlic - 1 clove
vegetable stock - 1 quart (1 litre) at boiling point
yogurt - 1/2 quart (500ml)
 

Instructions
Cut the cucumbers in half lengthways, then scoop out the seeds with a teaspoon and discard them. Slice the cucumbers. Put them in a colander and sprinkle with two teaspoons of salt. Use your hands to mix the slices so they get a good covering of the salt. Leave to sweat for 20-30 minutes – the cucumber will soften. Wash well under the cold tap, then place in a cloth and pat dry. Melt the butter in a large pan and add the onion and garlic. Cook gently over a medium heat until both soften. Add the cucumber and cook for a further two to three minutes until darker green and fragrant. Add the stock and bring to the boil. Remove from the heat, cool a little and liquidise until very smooth. Once it is cool, liquidise again with the yogurt, then season to taste with salt and pepper, and chill. Serve in bowls with the mint leaves and a few drops of cream or yogurt scattered over the top.
To serve Mint leaves, borage flowers (optional); a little extra yogurt or single cream
This star-turn cold soup is made with yogurt to give it a clean lemony finish – make it in advance and chill. This is an adaptable soup – just as good eaten as a starter before a fish main course as it is poured into a flask and taken to the office.


Originally Submitted
8/13/2013





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