Cucumber and garlic soup
Ingredients
2 spring onions
2 teaspoons olive oil
2 cucumbers, washed and chopped (keep the skin)
8 cloves garlic, finely chopped
500 ml vegetable broth from 1 cube
200 ml sour cream
1 tbs wild garlic pesto (optional)
Preparation
1
Sauté the onions briefly in olive oil.
2
Add cucumbers, stir.
3
Add the garlic, cover with broth and bring to the boil.
4
Reduce heat and cook covered for a couple of minutes. Remove from heat.
5
Mix vegetables and broth in a food processor until smooth.
6
Stir in cream and pepper.
7
If you wish, add the wild garlic (bear's garlic) pesto.
8
Serve hot or chill to serve as "gazpacho".
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About
Velvety smooth soup, delicious hot or cold.
Added:
Wednesday, July 11, 2012 - 2:36am
