Chilled Cucumber Soup

Recipe Ingredients

1 lb	454g / 16oz	Cucumber - peeled (large)
2 teaspoons	10ml	Lemon rind
2 tablespoons	30ml	Lemon juice
1		Garlic clove - skinned and crushed
2 cups	474ml	Plain yogurt
2 tablespoons	30ml	Chopped chives
1 tablespoon	15ml	Chopped fresh parsley
		Salt and pepper - to taste
		Paprika - to taste
		Borage flowers for garnish - optional

Recipe Instructions

Cut 12 thin slices off the cucumber and reserve for garnish.

Chop the rest of the cucumber and put into a blender or food processor with the lemon rind and juice, garlic, yogurt, chives, and parsley. Blend until smooth. Add salt, pepper, and paprika to taste. Chill.

Serve very cold, garnished with the reserved cucumber slices and borage flowers if available. This recipe serves 4.

Source:
ALFRESCO by Linda Burgess and Rosamond Richardson (c) 1991 - Clarkson N. Potter, Inc., New York - 156 pages - $35.00 - As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest

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