Soup and salad

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Cucumber Soup- 1938 Restaurant & Pub Summer Menu 2015

Ingredients

  •  unwaxed cucumbers (if waxed, peel 50%)
  •  1 lg. Greek Yogurt
  •  4 cloves garlic (minced very fine in a food processor)
  •  1 cup sunflower oil
  •  2 Generous handfuls of fresh dill chopped with stems removed
  •  Salt & pepper to taste

Preparation:

Chop the cucumbers fine and add the rest of the ingredients. Combine until well blended with a large spoon. Add a little water if consistency is too thick. Yield: 2 quarts.