Recipe of the week: August 9, 2007

Cucumber Soup with Mint from Sheila Neal, Market staff

Ingredients

• 2 1/4  cucumbers*, peeled and cut into chunks
• 3 garlic cloves*, peeled
• 1/2 cup plain yogurt, I use a thicker full-fat variety like Brown Cow
• 1 1/2 teaspoons white wine vinegar
• 1 teaspoon salt
• Cracked black pepper
• 1/2 cup mint*
• 1 tablespoon extra virgin olive oil

*Available at market

This soup is refreshing and quick to put together. I’ll probably make it several times in the next week, as temperatures are supposed to be in the mid to upper 90s. I’ve used slicers and pickling cucumbers and they’ve both done well.

Procedure
Place cucumbers and garlic in food processor or blender. Process until smooth. Transfer to a large bowl. Add yogurt, vinegar, salt and a few cracks of black pepper and combine. Chop the mint and add. Stir in the olive oil. Chill for at least a half hour. Serves four as a starter.