Chilled Cucumber Herb Soup Recipe
Ingredients
| Cucmber, large - 1 no | ||
| Low-fat Buttermilk - 1 cup | ||
| Low-fat Plain Yoghurt - 1/2 cup | ||
| Tarragon Vinegar - 2 tablespoon | ||
| Garlic | 2 Clove (5gm), minced | |
| Dijon Mustard | 1 Teaspoon | |
| Basil leaves | 1 , chopped | |
| Tarragon | 1/4 Teaspoon, dried | |
| Salt | 1 To taste | |
| Pepper white | 1 To taste | |
| Sprig of Parsley - for garnish | ||
Directions
MAKING
1) Grate the unpeeled cucumber to get coarse shavings.
2) Squeeze out all the juice from the grated cucumber.
3) In a large bowl, combine the squeezed cucumber with buttermilk, yoghurt, tarragon vinegar, garlic cloces, mustard, basil, tarragon, salt and pepper.
4) Mix thoroughly.
5) Place the bowl in the refrigerator and allow to chill.
SERVING
6) Serve the Chilled Cucumber Herb Soup garnished with a sprig of parsley.
1) Grate the unpeeled cucumber to get coarse shavings.
2) Squeeze out all the juice from the grated cucumber.
3) In a large bowl, combine the squeezed cucumber with buttermilk, yoghurt, tarragon vinegar, garlic cloces, mustard, basil, tarragon, salt and pepper.
4) Mix thoroughly.
5) Place the bowl in the refrigerator and allow to chill.
SERVING
6) Serve the Chilled Cucumber Herb Soup garnished with a sprig of parsley.
Chef
