CUCUMBER SOUP

2 tsp. vegetable oil
5 cucumbers, peeled, seeded, chopped
3 cloves garlic
2 medium onions, chopped
2½ c. vegetable broth
1/4 c. chopped fresh dill
pepper to taste
1 c. soy or cow milk

Heat the oil over medium heat in a large saucepan and sauté the cucumbers, garlic, and onions until onions are transparent, about 6 minutes. Add the broth and simmer until the cucumber is soft, about 15 to 20 minutes. Remove the soup from the heat and transfer to a blender or food processor and blend until smooth. While the mixture is still warm, stir in the dill and season with pepper. Chill. Stir in the milk just before serving.

(from Mad Mares Cookbook)

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