MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Cucumber Soup with Pistou
  Categories: Vegetables, Soups
       Yield: 6 servings
  
       1 tb Olive oil
       1    Leek (white part plus 1 inch
            -of green) chopped
       1    Stalk celery with leaves,
            -chopped
       1 lb Cucumbers, peeled, halved,
            -seeded, and chopped
       2 ts Lemon juice
       4 c  Chicken stock
            Pistou:
       2    Cloves garlic, finely minced
     1/4 c  Minced fresh basil
       4 ts Finely chopped walnuts
       2 ts Parmesan cheese
       4 ts Olive oil
     1/2 md Sized tomato, peeled,
            -seeded, and chopped
  
   To prepare the soup: In a medium-size saucepan, heat oil over low
   heat. Add leeks and celery and cook until vegetables are soft, about
   10 minutes, stirring occasionally.  Add cucumbers, lemon juice and
   stock. Bring to a boil over medium heat.  Reduce heat to low and
   simmer for 20 minutes, or until cucumbers are tender.  Cool slightly.
   To prepare Pistou: With a mortar and pestle, mash together garlic,
   basil and walnuts to a paste. (you can also use a bowl with a wooden
   spoon). Work in a little cheese and oil and one-third of the tomato.
   Keep adding cheese, oil and tomato.  The mixture will not be a true
   emulsion but a barely fluid paste.
   
   Transfer cucumber mixture to a food processor or blender and puree, in
   batches, until smooth.  Ladle soup into serving bowl.  Pass the
   pistou. Allow 1 tablespoon of pistou per serving to be placed in the
   center of the bowl, then swirl into soup.
   
   Enjoy David....
   
   **>>April<<**
  
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