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Cucumber Soup Recipe


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     Cucumber Soup

Category   Salads - Soups - Sidedishes
Sub Category   Kids
  Sauvignon Blanc / Riesling

1 large cucumber
4 bushy sprigs mint
500 ml natural yoghurt
150 ml cream
1 tablespoon white wine vinegar
Salt and black pepper
Ice cubes, optional
To garnish- 4 small sprigs mint

Chill four soup bowls in the fridge. Trim the cucumber then grate it coarsely, with its skin, into a large bowl.
Strip the mint leaves from the stalks and shred enough to give 4 tablespoons, or bundle the leaves together and cut diagonally into fine strips with kitchen scissors. Add the mint to the cucumber.
Stir the yoghurt, cream and vinegar into the bowl. Season well with salt and pepper and stir again.
Divide the soup among the four chilled soup bowls. Add one or two ice cubes to each one, if you like, to chill the mixture quickly. Garnish with the small sprigs of mint and serve immediately. You can use sour cream instead of cream if you prefer a sharper taste, and use tarragon vinegar instead of the wine vinegar for a herbier overtone. For a pretty contrast of taste and colour, add a few peeled fresh prawns to each soup bowl before serving.

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