Type 1
Yield 1½ cups
Time 5 minutes
Tools
* Blender or food processor
* Rubber spatula
* Covered container
Ingredients
* 1 c firm or silken tofu
* 1 small clove garlic, minced
* 1 t good mustard
* 2 t cider vinegar
* ¼-½ t salt
* ¼ c oil (olive and/or canola)
Directions Blend the everything but the oil for a few seconds.
Without turning off the blender or food processor, slowly pour in the remaining oil. As soon as it is mixed in, turn off the blender and transfer the mayonnaise to the container.
Type 2
-1lb tofu (any kind will do, and since sometimes it is only availiable in 14 oz packages that is okay too)
-1 tbs white vinegar
-2 tbs lemon juice (fresh or from a bottle, either will work, but shake the bottle first if using from a bottle)
-3 tbs extra virgin olive oil (any oil will work, sometimes I use grapeseed and only use 2 tbs
-1 tsp dijon mustard
-1 to 1 1/2 tsp salt
directions: place all ingrediants in foor processor or blender and process until smooth, keep refridgerated.
Type 3 Potato flour mayonnise
Ingredients:
1-1/2 tbsp. potato flour
1/4 tsp. dry mustard
1/2 tsp. salt
2 tsp. sugar
1/4 cup cold water
3/4 cup boiling water
2 tbsp. lemon juice
1 tbsp. white vinegar
1/2 cup salad oil
Salt and pepper
Directions:
Mix dry ingredients in saucepan, then stir in cold water and mix well. Add hot water and cook just until mixture is clear. Cool to lukewarm, then gradually add remaining ingredients, beating constantly.
type 5
Ingredients
1 small boiled potato
1 tsp mustard (use dijon if available)
1 tsp malt vinegar
125ml vegetable oil
Salt and pepper to taste
Method
Mash the potato until it's very smooth (do not puree in a blender).
Add the mustard to the potato and mix well together.
Next, add the vinegar and mix well together.
Slowly add in the oil, stirring all the time until all the oil has been added.
Season with salt and pepper to taste.
Monday, October 1, 2007
Wednesday, September 26, 2007
Red lentil (Thuvar Dhal) Carrot Soup
4 tsp. vegetable oil
1 onion, finely chopped
2 celery sticks, chopped
1 tsp. ground cumin
1 tsp. ground coriander
2 lg. carrots, sliced and peeled
1-1/2 pints vegetable stock
2 oz. red lentils.
Directions:
Heat the oil in a pan add the onion and celery and saute for approximately 3 minutes until softened. Stir in the cumin and coriander and cook for 1 minute. Add the carrots, vegetable stock and lentils.Bring to the boil then reduce the heat, cover and simmer for 25 minutes until the vegetables are tender and the lentils soft. Blend the soup in a food processor then return to the saucepan, reheat, season with salt and freshly ground black pepper and serve.
1 onion, finely chopped
2 celery sticks, chopped
1 tsp. ground cumin
1 tsp. ground coriander
2 lg. carrots, sliced and peeled
1-1/2 pints vegetable stock
2 oz. red lentils.
Directions:
Heat the oil in a pan add the onion and celery and saute for approximately 3 minutes until softened. Stir in the cumin and coriander and cook for 1 minute. Add the carrots, vegetable stock and lentils.Bring to the boil then reduce the heat, cover and simmer for 25 minutes until the vegetables are tender and the lentils soft. Blend the soup in a food processor then return to the saucepan, reheat, season with salt and freshly ground black pepper and serve.
Lentil Soup Green
4 servings
Ingredients
2 shallots (clustered onions), finely chopped
1 sm. yellow onion, finely chopped
2 tsp. olive oil
3 cups water
1 cup dry green lentils
1 red potato, peeled and finely diced
1 lg. tomato, peeled and diced
1 sm. stalk celery, diced
1 sm. carrot, slivered
1/4 cup parsley, freshly chopped
Salt and pepper, to taste
Dry croutons or chopped chives
Directions:
In a deep soup pot, saute shallots and onions in heated oil. Add water and lentils and bring to a boil. Reduce heat and simmer, adding more water if needed to keep the three-cup level of liquid. Cook lentils until barely tender. Add all other vegetables and seasonings. Continue cooking at least 20 minutes longer. Fork-mash or puree mixture. Serve warm, garnished with croutons or chives.
Ingredients
2 shallots (clustered onions), finely chopped
1 sm. yellow onion, finely chopped
2 tsp. olive oil
3 cups water
1 cup dry green lentils
1 red potato, peeled and finely diced
1 lg. tomato, peeled and diced
1 sm. stalk celery, diced
1 sm. carrot, slivered
1/4 cup parsley, freshly chopped
Salt and pepper, to taste
Dry croutons or chopped chives
Directions:
In a deep soup pot, saute shallots and onions in heated oil. Add water and lentils and bring to a boil. Reduce heat and simmer, adding more water if needed to keep the three-cup level of liquid. Cook lentils until barely tender. Add all other vegetables and seasonings. Continue cooking at least 20 minutes longer. Fork-mash or puree mixture. Serve warm, garnished with croutons or chives.
Greek Brown Lentil Soup
8 servings
ingredients
2 lb. brown lentils
3 cloves garlic
3 bay leaves
1/2 cup minced parsley
1/2 cup diced celery
2 onions, sliced
1/8 tsp. black pepper
1/2 tsp. salt
1/2 cup olive oil
6 cups water
2 cups V-8 juice
2 OXO cubes
1 tsp. flour
2 tsp. white wine vinegar
2 tbsp. tomato paste
Directions:
Presoak lentils for 2 hours; drain, cover with cold water and bring to a boil; drain again. Thinly slice garlic cloves and place in a large soup pot with lentils, bay leaves, parsley, celery, onions, salt, pepper, water, V-8 and OXO cubes. Bring to a boil, lower heat, simmer for 1 hour. Mix flour and vinegar with tomato paste. Stir into soup; cook for 15 minutes longer.
ingredients
2 lb. brown lentils
3 cloves garlic
3 bay leaves
1/2 cup minced parsley
1/2 cup diced celery
2 onions, sliced
1/8 tsp. black pepper
1/2 tsp. salt
1/2 cup olive oil
6 cups water
2 cups V-8 juice
2 OXO cubes
1 tsp. flour
2 tsp. white wine vinegar
2 tbsp. tomato paste
Directions:
Presoak lentils for 2 hours; drain, cover with cold water and bring to a boil; drain again. Thinly slice garlic cloves and place in a large soup pot with lentils, bay leaves, parsley, celery, onions, salt, pepper, water, V-8 and OXO cubes. Bring to a boil, lower heat, simmer for 1 hour. Mix flour and vinegar with tomato paste. Stir into soup; cook for 15 minutes longer.
Ginger Lentil Soup
8 servings
1 lb. brown lentils
2 tbsp. extra-virgin olive oil
1 onion, chopped
3 to 6 cloves garlic, chopped
3 to 4 tbsp. fresh, peeled gingerroot, diced or grated
3 to 4 carrots, peeled and diced
3-2/3 cups water
6 cups vegetable stock
Fine sea salt, to taste
Freshly ground pepper, to taste
Balsamic vinegar, to taste
Directions:
Put the lentils into a colander, rinse thoroughly under cool running water and set aside.*
In a 6 to 8-quart or larger heavy pot, warm the 2 tbsp. olive oil over medium heat. Add the chopped onion, garlic and ginger, and sauté until transparent. Add 2/3 cup of the water and the diced carrots, and simmer a minute. Stir in the rinsed lentils. Add the stock and remaining 3 cups of water.**
Partly cover and simmer over a low flame, stirring often, for 30 to 40 minutes, until the lentils are cooked and the soup has the consistency of porridge.
Remove from heat, and let cool briefly. Stir in salt, pepper and dashes of balsamic vinegar to taste.
1 lb. brown lentils
2 tbsp. extra-virgin olive oil
1 onion, chopped
3 to 6 cloves garlic, chopped
3 to 4 tbsp. fresh, peeled gingerroot, diced or grated
3 to 4 carrots, peeled and diced
3-2/3 cups water
6 cups vegetable stock
Fine sea salt, to taste
Freshly ground pepper, to taste
Balsamic vinegar, to taste
Directions:
Put the lentils into a colander, rinse thoroughly under cool running water and set aside.*
In a 6 to 8-quart or larger heavy pot, warm the 2 tbsp. olive oil over medium heat. Add the chopped onion, garlic and ginger, and sauté until transparent. Add 2/3 cup of the water and the diced carrots, and simmer a minute. Stir in the rinsed lentils. Add the stock and remaining 3 cups of water.**
Partly cover and simmer over a low flame, stirring often, for 30 to 40 minutes, until the lentils are cooked and the soup has the consistency of porridge.
Remove from heat, and let cool briefly. Stir in salt, pepper and dashes of balsamic vinegar to taste.
ream of Tomato Soup 2
2 servings
2 tbsp. all-purpose flour
1 tbsp. sugar
2 cups milk, divided
4 cups tomato juice, heated
Chopped fresh parsley
Directions:
In a large saucepan, combine flour, sugar and 1/4 cup milk; stir until smooth. Add remaining milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Slowly stir in hot tomato juice until blended. Sprinkle with parsley.
2 tbsp. all-purpose flour
1 tbsp. sugar
2 cups milk, divided
4 cups tomato juice, heated
Chopped fresh parsley
Directions:
In a large saucepan, combine flour, sugar and 1/4 cup milk; stir until smooth. Add remaining milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Slowly stir in hot tomato juice until blended. Sprinkle with parsley.
Cream of Tomato Soup 1
6 servings
6 md. tomatoes, peeled
1/2 cup tomato juice
1/2 cup onion, finely chopped
1 tbsp. sugar
1 tbsp. lemon juice
1/8 tsp. garlic powder
2 tsp. salt
1/2 tsp. pepper
1 bay leaf
1/2 tsp. thyme
2 tbsp. butter or margarine
3 tbsp. all purpose flour
2 cups milk
1/4 cup heavy cream
Directions:
Place all ingredients except milk, cream, butter and flour into a large pot. Bring to boil, then simmer for 30 minutes. Remove bay leaf, puree soup mix in blender and return to pot.
Heat butter in skillet. Slowly stir in flour, then stir in milk and continue stirring until it begins to boil. Lower heat and cook until thickened. Stir this mixture into soup. Add cream just before serving. Top each serving with freshly creamed butter and dill weed garnish. Makes 6 servings.
6 md. tomatoes, peeled
1/2 cup tomato juice
1/2 cup onion, finely chopped
1 tbsp. sugar
1 tbsp. lemon juice
1/8 tsp. garlic powder
2 tsp. salt
1/2 tsp. pepper
1 bay leaf
1/2 tsp. thyme
2 tbsp. butter or margarine
3 tbsp. all purpose flour
2 cups milk
1/4 cup heavy cream
Directions:
Place all ingredients except milk, cream, butter and flour into a large pot. Bring to boil, then simmer for 30 minutes. Remove bay leaf, puree soup mix in blender and return to pot.
Heat butter in skillet. Slowly stir in flour, then stir in milk and continue stirring until it begins to boil. Lower heat and cook until thickened. Stir this mixture into soup. Add cream just before serving. Top each serving with freshly creamed butter and dill weed garnish. Makes 6 servings.
Tomato Curry soup
1/4 cup butter
1/2 cup chopped onion
2-1/2 tsp. curry powder
1 can (28 oz.) crushed tomatoes, undrained
4 cups chicken broth
1/2 cup sour cream
Additional sour cream
Chopped fresh parsley (optional)
Directions:
Melt butter in medium saucepan. Add onion; cook until tender. Add curry powder; cook an additional minute to blend flavors.
Stir in tomatoes and broth. Bring to a boil. Reduce heat; simmer for 15 to 20 min.
Add 1/2 cup sour cream; let melt into soup. With wire whisk, beat soup until smooth. Garnish each serving with small dollop of additional sour cream, top with parsley.
1/2 cup chopped onion
2-1/2 tsp. curry powder
1 can (28 oz.) crushed tomatoes, undrained
4 cups chicken broth
1/2 cup sour cream
Additional sour cream
Chopped fresh parsley (optional)
Directions:
Melt butter in medium saucepan. Add onion; cook until tender. Add curry powder; cook an additional minute to blend flavors.
Stir in tomatoes and broth. Bring to a boil. Reduce heat; simmer for 15 to 20 min.
Add 1/2 cup sour cream; let melt into soup. With wire whisk, beat soup until smooth. Garnish each serving with small dollop of additional sour cream, top with parsley.
Cauliflower Ginger Soup
8 servings
2-1/2 lb. cauliflower
6 oz. onion, chopped
1/2 oz. ground ginger
2 tsp. vegetable oil
1-1/2 pints vegetable stock
1-1/2 tsp. salt
Pepper, to taste
Directions:
Slice off cauliflower base and discard the discoloured outer leaves. Thinly slice the the remaining leaves and break the cauliflower into florets. Wash and drain well.
Heat the oil in a soup pot and sauté the cauliflower and onion over medium heat, covered, for 10 minutes. Do not allow to brown. Add ginger, stock, salt and pepper. Bring to a boil, cover and simmer for 30 minutes. Cool slightly. Blend cooled soup in a blender or food processor until smooth. Return to pot and heat until warmed through. Serve immediately.
2-1/2 lb. cauliflower
6 oz. onion, chopped
1/2 oz. ground ginger
2 tsp. vegetable oil
1-1/2 pints vegetable stock
1-1/2 tsp. salt
Pepper, to taste
Directions:
Slice off cauliflower base and discard the discoloured outer leaves. Thinly slice the the remaining leaves and break the cauliflower into florets. Wash and drain well.
Heat the oil in a soup pot and sauté the cauliflower and onion over medium heat, covered, for 10 minutes. Do not allow to brown. Add ginger, stock, salt and pepper. Bring to a boil, cover and simmer for 30 minutes. Cool slightly. Blend cooled soup in a blender or food processor until smooth. Return to pot and heat until warmed through. Serve immediately.
Macaroni Cheese Soup
8 Servings
1 cup elbow macaroni, uncooked
1/4 cup margarine
1/2 cup carrots, finely chopped
1/2 cup celery, finely chopped
1 sm. onion, finely chopped
4 cups milk
1-1/2 cups processed American Cheese, shredded
2 tbsp. chicken flavored granules (instant type)
1/2 tsp. white pepper
2 tbsp. cornstarch
2 tbsp. water
1 can (8 oz.) whole kernel corn, drained
1/2 cup frozen English peas
Directions:
Cook macaroni according to package directs, omit salt, drain, rinse with cold water, set aside.
Melt margarine in a large skillet over medium high heat, add carrot, celery and onion. Cook, stirring constantly 5 to 7 minutes or until tender. Remove from heat; set aside.
Combine milk and cheese in a heavy Dutch oven, cook over medium heat, stirring often, until cheese melts. Stir in bouillon granules and pepper. Combine cornstarch and water, stir well, stir into milk mixture. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil 1 minute longer, stirring constantly. Stir in macaroni, vegetable mixture, corn and peas, cook over low heat, stirring constantly until thoroughly heated.
1 cup elbow macaroni, uncooked
1/4 cup margarine
1/2 cup carrots, finely chopped
1/2 cup celery, finely chopped
1 sm. onion, finely chopped
4 cups milk
1-1/2 cups processed American Cheese, shredded
2 tbsp. chicken flavored granules (instant type)
1/2 tsp. white pepper
2 tbsp. cornstarch
2 tbsp. water
1 can (8 oz.) whole kernel corn, drained
1/2 cup frozen English peas
Directions:
Cook macaroni according to package directs, omit salt, drain, rinse with cold water, set aside.
Melt margarine in a large skillet over medium high heat, add carrot, celery and onion. Cook, stirring constantly 5 to 7 minutes or until tender. Remove from heat; set aside.
Combine milk and cheese in a heavy Dutch oven, cook over medium heat, stirring often, until cheese melts. Stir in bouillon granules and pepper. Combine cornstarch and water, stir well, stir into milk mixture. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil 1 minute longer, stirring constantly. Stir in macaroni, vegetable mixture, corn and peas, cook over low heat, stirring constantly until thoroughly heated.
Vegetable Barley Soup
10 servings
Ingredients
2 containers (32 oz. each) Swanson Organic Vegetable Broth
1 tbsp. olive oil
1/2 lg. white onion, chopped
3 to 4 cloves garlic, chopped
1 can petite diced tomatoes
1/2 lemon juice
1/2 cup pearled barley
2 lg. hand-fulls of fresh chopped basil
2 tbsp. dry parsley
Garlic salt, to taste (optional)
Fresh ground pepper to taste
Directions:
In a large stock pot, heat olive oil on medium heat while you chop the onions and garlic. Add the chopped onions and garlic to pot and cook briefly until tender (and add garlic salt if desired) and the ground pepper. Then add the two cartons of vegetable broth to the pot. Add the canned tomatoes, barley, dry parsley, and fresh basil. Cook on a medium to low heat for about an hour, or until barley is plump.
Ingredients
2 containers (32 oz. each) Swanson Organic Vegetable Broth
1 tbsp. olive oil
1/2 lg. white onion, chopped
3 to 4 cloves garlic, chopped
1 can petite diced tomatoes
1/2 lemon juice
1/2 cup pearled barley
2 lg. hand-fulls of fresh chopped basil
2 tbsp. dry parsley
Garlic salt, to taste (optional)
Fresh ground pepper to taste
Directions:
In a large stock pot, heat olive oil on medium heat while you chop the onions and garlic. Add the chopped onions and garlic to pot and cook briefly until tender (and add garlic salt if desired) and the ground pepper. Then add the two cartons of vegetable broth to the pot. Add the canned tomatoes, barley, dry parsley, and fresh basil. Cook on a medium to low heat for about an hour, or until barley is plump.
Simple vegetable soup
Ingredients
12-3/4 fl. oz. water (can vary)
17/250 fl. oz. salt
17/500 fl. oz. pepper
1-7/10 fl. oz. barley
51/100 fl. oz. butter
1-7/10 fl. oz. carrots, cubed
1-7/10 fl. oz. onions, chopped
1 potato, diced
6-3/25 fl. oz. tomato juice
Add peas, corn, celery, or any other vegetables you might want
Directions:
Bring water, salt, and pepper to a boil. Add barley and reduce heat, and cover. Melt butter over medium heat. Add vegetables and saute until lightly browned. Add to the simmering ingredients, and simmer for half an hour. Add tomato juice and season to taste.
12-3/4 fl. oz. water (can vary)
17/250 fl. oz. salt
17/500 fl. oz. pepper
1-7/10 fl. oz. barley
51/100 fl. oz. butter
1-7/10 fl. oz. carrots, cubed
1-7/10 fl. oz. onions, chopped
1 potato, diced
6-3/25 fl. oz. tomato juice
Add peas, corn, celery, or any other vegetables you might want
Directions:
Bring water, salt, and pepper to a boil. Add barley and reduce heat, and cover. Melt butter over medium heat. Add vegetables and saute until lightly browned. Add to the simmering ingredients, and simmer for half an hour. Add tomato juice and season to taste.
Cream of Vegetable Soup
Servings 6
Ingredients
1 tbsp. butter
1/4 cup onion, diced
3 stalks celery, chopped
2 carrots, chopped
2 cups mushrooms, chopped
1-1/3 cups frozen green peas
1 tsp. dried dill weed
1 tsp. salt
1 tbsp. orange juice
1/2 cup chicken stock
1 pint milk
1/4 pint single cream
3 tbsp. flour
1 tbsp. chopped fresh dill
Directions:
In large nonstick saucepan over high heat, combine butter buds, onion, seasonings, orange juice, chicken stock, celery, mushrooms, and carrots. Bring to a boil, reduce heat to medium and cook for 5 minutes or until carrots are tender, and add peas. Do not drain.
Combine cream, milk and flour, and pour milk mixture slowly into soup mixture. Stirring constantly over medium heat, add salt and bring soup to a boil for 1 minute. Serve hot.
Garnish with fresh dill.
Ingredients
1 tbsp. butter
1/4 cup onion, diced
3 stalks celery, chopped
2 carrots, chopped
2 cups mushrooms, chopped
1-1/3 cups frozen green peas
1 tsp. dried dill weed
1 tsp. salt
1 tbsp. orange juice
1/2 cup chicken stock
1 pint milk
1/4 pint single cream
3 tbsp. flour
1 tbsp. chopped fresh dill
Directions:
In large nonstick saucepan over high heat, combine butter buds, onion, seasonings, orange juice, chicken stock, celery, mushrooms, and carrots. Bring to a boil, reduce heat to medium and cook for 5 minutes or until carrots are tender, and add peas. Do not drain.
Combine cream, milk and flour, and pour milk mixture slowly into soup mixture. Stirring constantly over medium heat, add salt and bring soup to a boil for 1 minute. Serve hot.
Garnish with fresh dill.
Cucumber Yoghurt soup
Servings 6
Ingredients
2 tbsp. olive oil
1 clove garlic, sliced
1 onion, finely diced
3 seedless cucumbers, peeled,seeded and chopped
4 cups stock or water
1-1/2 cups yogurt
1 tbsp. dill, chopped
Directions:
Heat oil over medium high flame and sauté garlic and onion until translucent; about 5 minutes. Add cucumbers and cook, stirring, for about 5 minutes more. Add stock and bring to a boil. Reduce heat and simmer about 12 minutes. Let cool to room temperature and purée in blender or food processer. Stir in yogurt and dill. Season with salt and pepper and keep chilled until ready to serve. Serve in chilled bowls.
Ingredients
2 tbsp. olive oil
1 clove garlic, sliced
1 onion, finely diced
3 seedless cucumbers, peeled,seeded and chopped
4 cups stock or water
1-1/2 cups yogurt
1 tbsp. dill, chopped
Directions:
Heat oil over medium high flame and sauté garlic and onion until translucent; about 5 minutes. Add cucumbers and cook, stirring, for about 5 minutes more. Add stock and bring to a boil. Reduce heat and simmer about 12 minutes. Let cool to room temperature and purée in blender or food processer. Stir in yogurt and dill. Season with salt and pepper and keep chilled until ready to serve. Serve in chilled bowls.
Another chilled cucumber soup
Servings 6
Ingredients
3 cups buttermilk
1/4 cup frozen orange juice concentrate, thawed
1 md. cucumber, peeled, halved lengthwise and very thinly sliced
2 tbsp. parsley, snipped
1/4 tsp. garlic salt
1/8 tsp. pepper Parsley sprigs, for garnish
Directions:
In a bowl combine buttermilk, thawed concentrate, cucumber, parsley, garlic salt, and pepper. Cover and chill until serving time. Ladle into bowls and garnish with parsley sprigs, if desired.
Ingredients
3 cups buttermilk
1/4 cup frozen orange juice concentrate, thawed
1 md. cucumber, peeled, halved lengthwise and very thinly sliced
2 tbsp. parsley, snipped
1/4 tsp. garlic salt
1/8 tsp. pepper Parsley sprigs, for garnish
Directions:
In a bowl combine buttermilk, thawed concentrate, cucumber, parsley, garlic salt, and pepper. Cover and chill until serving time. Ladle into bowls and garnish with parsley sprigs, if desired.
Iced Cucumber soup
Servings: 4 servings
Ingredients:
3 Kirby cucumbers
1 tsp. salt
2 cups plain yogurt
2 tbsp. extra virgin olive oil
1 whole clove garlic, peeled, crushed and skewered with toothpick
1/4 cup fresh mint leaves
* Water
1/4 cup raisins plumped in hot water
1/4 cup walnuts, finely chopped
1/4 cup chives, snipped
1/2 cup ice cubes, crushed (optional)
Directions: Peel and seed the cucumbers, cut them into 1/4-inch dice and toss with the salt; set aside for 15 minutes. Transfer the cucumber cubes to a sieve; rinse them under water and pat dry with towels. In a bowl combine the cucumbers and yogurt. Gradually and slowly whisk in the olive oil, making sure yogurt absorbs it all. Add the garlic clove and mint; cover and refrigerate until well chilled. (If taking the soup on a picnic, chill it first in a bowl, then transfer it to a thermos.) Before serving, remove the garlic cloves, give the soup a stir and thin with ice water if you wish. Adjust the seasoning. Ladle the soup into chilled soup plates and stir in the raisins. Garnish with walnuts and chives. If you wish, immediately before serving, you can drop some crushed ice into each plate.
Ingredients:
3 Kirby cucumbers
1 tsp. salt
2 cups plain yogurt
2 tbsp. extra virgin olive oil
1 whole clove garlic, peeled, crushed and skewered with toothpick
1/4 cup fresh mint leaves
* Water
1/4 cup raisins plumped in hot water
1/4 cup walnuts, finely chopped
1/4 cup chives, snipped
1/2 cup ice cubes, crushed (optional)
Directions: Peel and seed the cucumbers, cut them into 1/4-inch dice and toss with the salt; set aside for 15 minutes. Transfer the cucumber cubes to a sieve; rinse them under water and pat dry with towels. In a bowl combine the cucumbers and yogurt. Gradually and slowly whisk in the olive oil, making sure yogurt absorbs it all. Add the garlic clove and mint; cover and refrigerate until well chilled. (If taking the soup on a picnic, chill it first in a bowl, then transfer it to a thermos.) Before serving, remove the garlic cloves, give the soup a stir and thin with ice water if you wish. Adjust the seasoning. Ladle the soup into chilled soup plates and stir in the raisins. Garnish with walnuts and chives. If you wish, immediately before serving, you can drop some crushed ice into each plate.
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