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Chilled Cucumber - Yogurt Soup Recipe

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This recipe for Chilled Cucumber - Yogurt Soup, by , is from Cavern Brook Farm Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vivian
Added: Saturday, November 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 cups peeled, seeded & chopped cucumbers
2 cups water
2 cups plain yogurt (16oz)
1 clove garlic
1-1/2 to 2 tsp salt
1/4 tsp dill weed
chopped scallions or chives

Directions:
Directions:
Puree everything in blender except for scallions / chives. Chill over night, or at least 3hours.
Serve with scallions/chives.

Number Of Servings:
Number Of Servings:
4-6 servings
Preparation Time:
Preparation Time:
needs hours to chill.
Personal Notes:
Personal Notes:
This makes a wonderful soup on a hot summer day. I always double or even triple the recipe ingredients.

 

 

 

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