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Chilled Cucumber Soup

Thursday, January 01, 2004
American/Appetizers-Side Dish
6 to 8 servings
3 medium cucumbers, peeled, seeded and chopped
1/4 tsp. Tabasco sauce
1/2 tsp. dry mustard
1 tbsp. onion, chopped
1/4 tsp. salt
1/4 tsp. white pepper
2 1/2 tbsp. fresh dill, chopped
3 tbsp. fresh lemon juice
2 cups plain, low-fat yogurt
2 cups low-fat milk
2 cups no-fat sour cream
In a blender, puree cucumbers, Tabasco, mustard, onion, salt, pepper, dill, lemon juice and 1 cup each of yogurt, milk and sour cream. Pour mixture into a large bowl and add remaining yogurt, milk and sour cream. Mix well and chill for at least 2 hours or overnight. Ladle into bowls and garnish with some or all of the following: chopped green onion; thinly sliced cucumber slices; dill sprigs; diced, cooked shrimp; crabmeat and/or croutons.

Note: Prepared on Tuesday, July 29, 2003, Noon Show. This soup is extremly refreshing and well suited for a hot, summer day, especially since it requires no cooking. Here's another family favorite recipe!

Nutrition Facts:
Ken Oliver, "Cooking with Ken" E-mail questions:
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