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Chilled Cucumber Soup
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By Chef Patrick Scott Payne
Posted July 23rd, 2007
FabulousFoods.com Recommends: The Vegetable Dishes I Can't Live Without, by Mollie Katzen, (2007, Hyperion)
The Vegetable Dishes I Can't Live Without
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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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