Iced Cucumber Soup

Recipe Ingredients

3		Kirby cucumbers
1 teaspoon	5ml	Salt
2 cups	474ml	Plain yogurt, whole milk or low fat
2 tablespoons	30ml	Extra-virgin olive oil
1		Garlic clove - peeled, crushed,
		And skewered with a toothpick
1/4 cup	10g / 0.4oz	Fresh mint leaves - (packed) - roughly chopped
		Ice water - if needed
1/4 cup	40g / 1.4oz	Raisins - plumped up in
		Hot water
1/4 cup	36g / 1.3oz	Walnuts - finely chopped
1/4 cup	59ml	Snipped chives
1/2 cup	73g / 2.6oz	Crushed ice cubes - (optional)

Recipe 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 and mint, 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 with ice 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.

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

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