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Recipes Soups Cold Soups
Recipes Soups Cold Soups
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| Servings: | 6 |
| Author Notes: | On a trip to Missouri's wine region, former Camper's Corner editor, the late Bob Carter, was able to talk Chef Patrick Scott Payne out of this wonderful recipe. |
| Ingredients: |
3 cucumbers, peeled, seeded and chopped
1 cup peeled, seeded and finely diced cucumber 1 cup plain yogurt 2/3 cup sour cream 1/2 teaspoons English-style dry mustard 1/4 cup chopped fresh dill sprigs for garnish 1/4 teaspoon salt 1/4 teaspoon white pepper |
| Instructions: |
Yield 4 1/2 Cups In a blender or food processor purée chopped cucumbers, yogurt, sour cream, mustard, salt and white pepper and transfer to a bowl. Chill soup 6 hours or overnight. Stir in finely diced cucumber and fresh dill. Garnish soup with cucumber slices. |
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