Cold cucumber soup Recipe

Name: Cold cucumber soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 750 mL (3 cups) peeled, seeded and cubed cucumber; 1 garlic clove; 250 mL (1 cup) chicken stock; 125 mL (1/2 cup) each: plain 8% M.F. yogurt and 15% M.F. country-style cream; To taste, salt and pepper; 60 mL (1/4 cup) finely diced seeded cucumber; 60 mL (1/4 cup) finely diced seeded watermelon; 45 mL (3 tbsp.) finely chopped fresh mint

Ingredients

750 mL (3 cups) peeled, seeded and cubed cucumber
1 garlic clove
250 mL (1 cup) chicken stock
125 mL (1/2 cup) each: plain 8% M.F. yogurt and 15% M.F. country-style cream
To taste, salt and pepper
60 mL (1/4 cup) finely diced seeded cucumber
60 mL (1/4 cup) finely diced seeded watermelon
45 mL (3 tbsp.) finely chopped fresh mint

	PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 4 servings

Instructions

Place cucumber, garlic, chicken stock, yogurt and cream in a blender.
Blend until smooth and creamy in texture.
Season with salt and pepper to taste.
Refrigerate for 1 hour.
Just before serving soup, combine diced cucumber and watermelon with mint in a small bowl.
Reserve. Pour soup into pretty cocktail tumblers.
Garnish each with the cucumbermelon mixture, and enjoy!