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Chilled Cucumber and Coriander Soup


Yield: 4 servings

1 cucumber; finely diced
275 g natural yogurt
300 ml single cream
1 clove garlic; crushed
3 tablespoons fresh coriander leaves (cilantro); chopped
1/2 tablespoon fresh mint; chopped
salt and freshly ground pepper
cucumber and yellow pepper; to garnish

Place the cucumber, yogurt, cream and garlic in a blender or food processor and blend until the mixture is nearly smooth. Stir in the coriander, mint and seasoning to taste. Chill. Serve with diced cucumber and pepper.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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