Custom Catering's

Chilled Cucumber Soup
Yield - about 1-3/4 gallons

Ingredients
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

Method
Puree 2 or 3 cucumbers at a time in the food processor while adding some of the above ingredients. Puree until well blended. Refrigrate

Alternate Method
I have also added about 1/4 cup of cream sherry to the recipe and enjoyed the additional flavor.

Plate Presentation
Serve in a large chilled soup turine.

Chef's Notes: None at this time.

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Chef Emile L. Stieffel, Custom Catering, Inc. email address: custom@acadiacom.net
Copyright © 1995 Custom Catering, Inc. All rights reserved.
Revised: April 25, 1997.