Ingredients
- 10 LARGE CUCUMBERS (Peeled and seeds removed)
- 3 - 24 OZ PLAIN YOGURT
- 2 TSP DILL WEED
- 1-1/2 QUARTS HEAVY WHIPPING CREAM
- 8 PACKS EQUAL
- 1 OZ LEMON JUICE
Directions
Puree 2 or 3 cucumbers at a time in the food processor while adding some of the above ingredients. Puree until well blended. Refrigrate
Alternate Method
I have also added about 1/4 cup of cream sherry to the recipe and enjoyed the additional flavor.
Plate Presentation
Serve in a large chilled soup turine.
Chef Emile L. Stieffel, Custom Catering, Inc. email address: custom@acadiacom.net
Copyright ) 1995 Custom Catering, Inc. All rights reserved.
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Submitted 6/13/05.
Source:
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Custom Catering's Chilled Cucumber Soup