Thursday, February 7, 2013

Soupe de concombre: Cucumber soup

This to me is the essence of August in Iowa. Well, that and the State Fair.

1 tablespoon mint leaves packed
1 medium cucumber
1 cup yogurt
1 cup milk
salt and pepper

  1. Process the mint leaves 10 seconds in a food processor or blender.
  2. Peel and roughly chop the cucumber and process 30 seconds
  3. Add the yogurt and skim milk, a pinch of salt and a pinch of white pepper, and process one second.
  4. Correct seasoning and serve, garnished with mint leaves.

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