"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cucumber Soup Recipe

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This recipe for Cucumber Soup, by , is from Rusty's Randomly Revised Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, August 13, 2007


2 medium cucumbers
2/3 c finely chopped onion
2 T finely chopped green pepper
4 T salad oil
1/2 c grated coconut
1 tsp ground cumin
1/2 tsp turmeric
1/4 tsp cayenne pepper
1/4 tsp black pepper
2 tsp salt
1 c water
1 tsp mustard seed
4 c buttermilk

Pare cucumber. quarter lengthwise; scrape out seeds and cut remaining cucumber in 1/2 inch pieces. In large saucepan, saute onion and green pepper in oil 5 minutes or until onion is soft. Stir in coconut, cumin, turmeric, cayenne and pepper, and saute until spices darken. Add cucumber, salt and water. reduce heat and simmer, covered, 10-12 minutes or until cucumber is tender. remove from heat, let cool to room temperature or refrigerate until well chilled. Just before serving, saute the mustard seed in a little oil until the seeds pop. Add buttermilk and mustard seeds to mixture. Serve in bowls.




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