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CUCUMBER DILL SOUP


With the long season of hot weather just approaching, a cooling soup is always a welcome starter to a summer meal. Here's an easy, chilled soup that takes practically no time to prepare. Watch for good buys on cucumbers at the local farmers' markets and enjoy this treat often.

Cucumber

6 medium cucumbers (peel if they are thick skinned)

4 C. (1 liter) water

2 large cloves garlic, finely minced
1 1/2 to 2 t. salt or to taste
1/2 t. garlic powder
Freshly ground black pepper to taste
6 T. fresh dill, snipped, or 2 to 3 T. dried dill weed
1/4 C. (60 ml) extra virgin olive oil
2 dashes Tabasco sauce

1/4 of a red bell pepper, diced
2 T. fresh dill minced, or 1 T. dried dill weed

Dill
  1. Cut cucumbers into chunks and put half of them into the blender.
  2. Add half the water and blend. Pour into a large bowl. Repeat process with remaining cucumbers and water.
  3. Add garlic, salt, garlic powder, pepper, fresh dill, olive oil, and Tabasco Sauce and stir. Adjust seasonings if needed. Transfer to a tureen or serving bowl and serve at the table.
  4. Garnish each bowl with a sprinkle of diced red bell pepper and a pinch of chopped dill. Makes 6 servings.


Click here for past cookingwithzel@home.comeonin recipes


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