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Chilled Cucumber Soup  

Note from Cheri:
On his recent trip to Missouri's wine region, Camper's Corner editor, Bob Carter, was able to talk Chef Patrick Scott Payne out of this wonderful recipe.

Follow this link to read more of Bob's adventures in Missouri, America's first certified viticultural area.

3 cucumbers, peeled, seeded and chopped IN ADDITION
1 C peeled, seeded and finely diced cucumber
1 C plain yogurt
2/3 C sour cream
1/2 tsp. English-style dry mustard
1/4 C chopped fresh dill sprigs for garnish
1/4 tsp. salt
1/4 tsp. white pepper

Yield 4 1/2 Cups, Serves 6

In a blender 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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