*  Exported from  MasterCook  *
                          Iced Cucumber Soup (Mf)
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soup-Ss                          Cold-Ss
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    kirby cucumbers
    1      teaspoon      salt
    2      cups          plain yogurt
                         --whole milk or low fat
    2      tablespoons   extra virgin olive oil
    1      whole         peeled garlic clove -- crushed
                         --and skewered with a toothpick
      1/4  cup           packed fresh mint leaves
                         --off the stem and chopped roughly
      1/4  cup           raisins -- plumped
                         --up in hot water
      1/4  cup           walnuts -- finely chopped
      1/4  cup           snipped chives
      1/2  cup           crushed ice cubes -- optional
 Peel and seed the cucumbers, cut them into 1/4-inch dice and toss with the
 salt; set aside for 15 minutes. Transfer the cucumber cubes to a sieve,
 rinse them under water and pat dry with towels.
 In a bowl combine the cucumbers and yogurt. Gradually and slowly whisk in
 the olive oil, making sure yogurt absorbs it all. Add the garlic clove and
 mint, cover and refrigerate until well chilled. (If taking the soup on a
 picnic, chill it first in a bowl, then transfer it to a thermos.)
 Before serving, remove the garlic cloves, give the soup a stir and thin
 with ice water if you wish; adjust the seasoning.
 Ladle the soup into chilled soup plates and stir in the raisins, then
 garnish with walnuts and chives. If you wish, immediately before serving,
 you can drop some crushed ice into each plate
 Yield: 4 servings 
 Busted  by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997
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