A Recipe with Pureed Cucumber

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* Exported from MasterCook *

Cucumber and Dill Soup - Chilled

Recipe By : Rosie Schwartz, The Enlightened Eater, modified by

enginuity4@...

Serving Size : 4 Preparation Time :0:45

Categories : Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium cucumber -- English, peeled and

-- sliced

2 tablespoons shallots -- chopped

2 tablespoons fresh parsley -- chopped

2 tablespoons fresh dill -- chopped

2 tablespoons lemon juice

3/4 cup SCD Yogurt -- instead of low-fat

salt -- to taste

ground pepper -- to taste

fresh mint leaves -- for garnish

Sprinkle salt on cucumber slices.

Sit slices in colander to drain for 1/2 hour, then rinse them and pat dry.

Puree cucumbers, shallots, parsley, and dill in a food processor or blender.

Transfer puree to a large bowl, add lemon juice and yogurt and mix well.

Season with salt and pepper.

Serve well chilled, garnished with mint leaves.

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NOTES : Formatted in MasterCook by enginuity in 1999.

This version of Mastercook doesn't have " English cucumber " in the

ingredients database. English cucumbers are long and thin, and usually sold

wrapped in cellophane. They have fewer seeds than regular cucumbers. I peel

the cucumber, then cut into several long sections, and cut out the seed

portion, before slicing and salting.

Updated for Specific Carbohydrate Diet in 2008, by changing plain low-fat

yogurt to SCD yogurt, and by adding " peeled " to the preparation method for

the English cucumber.

Shallots are small mild-tasting onions. I usually replace them with the

green portion of scallions, also known as green onions or spring onions.