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Joanie's Cucumber Soup Recipe

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This recipe for Joanie's Cucumber Soup, by , is from Joanie's Friends and Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joanie DiLoreto
Added: Thursday, July 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 large cucumbers
1 bunch of parsley
1 tsp. salt
1 tsp. pepper
1 cup sour cream
1 cup yogurt

Directions:
Directions:
Cut 3 cucumbers in half and remove seeds. Cube and puree in a blender or good processor until liquefied. Add a few sprigs of parsley while blending. Pour into a bowl and whisk into the puree the salt, pepper, sour cream and yogurt. Whisk until smooth and creamy. Chill in the refrigerator for 1 to 2 hours.

Take the final cucumber and remove seeds as above and chop finely. Ladle the chilled soup into bowls and top with the chopped cucumber and a few sprigs of parsley. Serve immediately.

Personal Notes:
Personal Notes:
This is a great summer soup and goes surprisingly well with ham and cheese sandwiches.

A nice variation is to sprinkle a dash of dried dill weed on top.

 

 

 

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