> No one has mentioned cucumber soup, yet, though. I'm not going to post
>the recipe I use here, since it's based on chicken stock, but I believe I
>have seen some recipes for it, without. So you might look for one of those.
I posted this a year ago, so sent it separately to Nancy a couple of days
ago. In case anyone else is interested . . .
This soup is wonderfully refreshing on hot days and keeps for days in the
refrigerator. If I don't have a supply on hand, sometimes I'll make a
single serving just by tossing smaller amounts of everything in the blender.
Chilled Cucumber-Yogurt Soup
(Adapted from Moosewood Cookbook, 1977 edition)
2 c. peeled, seeded, chopped cucumber
1 c. water
1 c. nonfat plain yogurt
1 small clove garlic
several fresh mint leaves (or dried mint)
2 ts. honey
1/2 - 1 ts. salt
1/8 ts. dill weed
Puree everything together in the blender. Adjust seasonings to taste.
Serve chilled. If you are in a hurry, use ice cubes instead of the water.