*  Exported from  MasterCook  *
 
                        Chilled Cucumber Soup (Weir)
 
 Recipe By     : Summer: Joanne Weir
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Wms-Sonoma                       Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      cups          plain yogurt
    1      large         english cucumber -- peeled and halved
                         seeded and coarsely grated -- plus
    6                    paper-thin cucumber slices
                         with skin -- for garnish
    2      cloves        garlic -- minced
    1      tablespoon    extra-virgin olive oil
    1 1/2  tablespoons   chopped fresh mint
    2 1/2  tablespoons   chopped fresh dill -- plus
    6                    dill sprigs -- for garnish
    2      cups          milk
    3      tablespoons   white wine vinegar
                         OR fresh lemon juice
                         salt and freshly ground pepper
 
 Line a sieve with cheesecloth (muslin) and place over a large bowl. Spoon
 the yogurt into the sieve and let drain in the refrigerator for 4 hours.
 Discard the captured liquid and place the yogurt in the bowl.
 
 Add the grated cucumber, garlic, olive oil, mint, chopped dill and milk.
 Mix well. Stir in the vinegar or lemon juice. Cover and chill for 1 hour.
 
 Before serving, season to taste with salt and pepper. Ladle the soup into
 chilled individual bowls and garnish each serving with a cucumber slice and
 a dill sprig. Serve well chilled. Serves 6
 
 NOTES: Cucumbers are native to Asia, where they have been eaten for
 thousands of years. They contain a great deal of water, which makes them
 particularly refreshing in the hot summer months. When choosing cucumbers,
 avoid the waxed variety sold in grocery stores year-round, and instead seek
 out the long, thin-skinned English or hothouse variety. It has a superior
 flavor, less water and far fewer seeds. Three lemon cucumbers can be
 substituted for the single English (hothouse) cucumber, if you like.
 
 Recipe from Williams-Sonoma Seasonal Celebration: Summer by Joanne Weir et
 al (1997: Time-Life Books)ISBN 0-7835-4607-6
 
 Kitpath@earthlink.net 8/28/98
 
 
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