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Chilled Cucumber Soup
1 large cucumber
1 cup of heavy cream
1/2 cup of plain yogurt
2 tablespoons of tarragon vinegar
2 garlic cloves, minced
3 fresh basil leaves, chopped
1/4 teaspoon of dried tarragon
salt and pepper, to taste
Scrub cucumber to remove any wax, but do not peel. Coarsely grate
cucumber and place in a large bowl. Capture as much liquid as possible.
Add remaining ingredients and hand mix. Chill for at least an hour prior
to serving. Garnish with a sprig of parsley, a sprinkle of fresh chopped
chives, or a dash of paprika. Serves 4. |
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