Chilled Cucumber Soup
Yield - about 1-3/4 gallons
10 LARGE CUCUMBERS (Peeled and seeds removed)
3 - 24 OZ PLAIN YOGURT
2 TSP DILL WEED
1-1/2 QUARTS HEAVY WHIPPING CREAM
8 PACKS EQUAL
1 OZ LEMON JUICE
Puree 2 or 3 cucumbers at a time in the food processor while adding some of the above ingredients. Puree until well blended. Refrigerate
I have also added about 1/4 cup of cream sherry to the recipe and enjoyed the additional flavor.
Serve in a large chilled soup tureen.
Chef's Notes: This is a GREAT suppertime recipe. And if you like this;
Our newest list of catering recipes are South of the Boarder inspired! .... Since Katrina New Orleans has had a tremendous infusion of Latin workers, soooo, many new Latin restaurants have popped up, AND I try to frequent them all!! These are my twist on their food offerings.
Here are some Middle Eastern recipes that I have developed. They are traditional in preparation and function, BUT have some Creole and Cajun flavors added!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.