Food
Cold Cucumber Soup
By Yankee Magazine|Feb 09 2005|
Yield
Makes 6 servings.
Ingredients
3 cups plain yogurt
1/2 cup heavy cream
1 hard-cooked egg, minced
1 cucumber, peeled, seeded, and minced
1/4 cup minced scallions
1 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon fresh parsley
1 teaspoon fresh dill
Instructions
Beat yogurt and cream together, then add other ingredients and blend in a food processor or blender until creamy. Chill overnight or up to 24 hours. Beat again just before serving, and garnish with additional fresh chopped parsley or dill.
This was excellent! It’s the first time I ever made a cold soup and I’ll make this one again. My husband couldn’t get enough of it.
This is a tasty recipe but you might include a note that over-processing in a food processor can cause the cream to separate. (Trying to become butter?) It happened to me.