Sunday, July 21, 2013

Chilled Cucumber Soup with Mint and Yogurt

1 small English cucumber, washed and seeded
2 T chopped chives (or green onions)
2 T fresh mint, chopped
2 T fresh parsley, washed and chopped (or cilantro)
1 c milk
1/2 c sour cream
1/2 c yogurt
Salt and pepper

Puree the cucumber and herbs with just a bit of milk. Add remaining milk and sour cream and blend until nearly smooth. Or keep it chunkier; it’s up to you. Stir in yogurt and season with salt and pepper. Chill for at least an hour; serve cold.

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