s COLD CUCUMBER SOUP ****
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s COLD CUCUMBER SOUP ****
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Ingredients
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Instructions Instructions: *** 7-17-14 very good, cool and refreshing, no shrimp this time *** 7-28-08 great, served with shrimp *** Adding a pound of small cooked shrimp makes a perfect main course for luncheon or light summer dinner. Should be eaten same day as is made. 4 cucumbers (about 2 1/2 lbs) peeled halved and seeded 1 c sour cream 1 tb minced fresh dill 1 1/2 t sugar 1 t dijon mustard 1 clove garlic minced 3 c buttermilk salt and pepper cut 1 cucumber into 1/4 " cubes and reserve process the remaining cucumbers, sour cream, dill, mustard,and garlic in a blender until smooth transfer to large bowl stir in buttermilk and reserved cucumber season with salt and pepper cover and refrigerate until well chilled season with salt and pepper to taste before serving Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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