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Iced Cucumber Soup Recipe
Serves 4
Ingredients: 3 Kirby cucumbers
1 tsp salt
2 cups plain yogurt, whole milk or low fat
2 tbsp extra virgin olive oil
1 whole peeled garlic clove, crushed, and skewered with a toothpick
1/4 cup packed fresh mint leaves, off the stem and chopped roughly
Water
1/4 cup raisins, plumped, up in hot water
1/4 cup walnuts, finely chopped
1/4 cup snipped chives
1/2 cup crushed ice cubes (optional)
Instructions: 1. Peel and seed the cucumbers, cut them into 1/4-inch dice and toss with the salt; set aside for 15 minutes.
2. Transfer the cucumber cubes to a sieve, rinse them under water and pat dry with towels.
3. In a bowl combine the cucumbers and yogurt.
4. Gradually and slowly whisk in the olive oil, making sure yogurt absorbs it all.
5. Add the garlic clove and mint, cover and refrigerate until well chilled.
6. Before serving, remove the garlic cloves, give the soup a stir and thin with ice water if you wish; adjust the seasoning. If taking the soup on a picnic, chill it first in a bowl, then transfer it to a thermos.
7. Ladle the soup into chilled soup plates and stir in the raisins, then garnish with walnuts and chives.
8. If you wish, immediately before serving, you can drop some crushed ice into each plate.
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