Monday, July 16, 2007

Cucumber Soup

Ice Cold Cucumber Soup with Sour Cream and Herbs

Ingredients: Yield: 2 Portions

½ Cucumbers
200 g. Plain Full Fat Yoghurt (or Sour Cream)
1 dl Milk
Little White wine Vinegar
Pepper and Salt
Little Cayenne Pepper
Some chopped Herbs
1 PCS Normal Goats Cheese
1 PCS Crottin de Chavignol Goats Cheese


Place all ingredients in a food processor and BLITZ till smooth; add some more milk if needed in order to get the soup into a nice consistency.
Spoon the Soup in a plate and Crumble the Crottin Cheese on Top.

Serve Ice Cold, to drink, I recommend a crisp Chardonnay. This is a dish IDEAL for the upcoming SPRING but can be a good alternative during winter as it is light and full of vitamins.

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