Recipe: Iced Cucumber Soup With Chives Or Mint [edit]

Step 1

Place yogurt in strainer lined with cheesecloth. Leave overnight to drain in refrigerator.

Step 2

Wipe cucumbers. Peel if they are waxed. Halve lengthwise. Scoop out seeds with teaspoon. Slice. Sprinkle with salt. Leave 30 minutes to draw out juices. Drain. Rinse thoroughly.

Step 3

Puree cucumbers, a little at a time, in blender or food processor with walnuts, garlic, vinegar and yogurt. Puree briefly or more thoroughly depending on whether you desire coarse or fine-textured soup.

Step 4

Place puree in bowl. Stir in 3 tablespoons chives and olive oil. Taste to adjust for seasonings. Cover and chill at least 3 hours or up to 24 hours.

Step 5

Thin soup with ice water to consistency preferred. Serve very cold, adding ice cube to each bowl. Top with remaining chives.

Step 6

Makes 10 servings.

Step 7

Note: Deep green shiny skin on a cucumber shows it has been waxed.