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Print this Recipe    I have a couple of soup recipes plus a few other minty ideas.

ICED CUCUMBER SOUP WITH CHIVES OR MINT

1 quart plain yogurt
6 cucumbers
Salt, pepper
5 tablespoons walnut pieces
3 cloves garlic, crushed
2 tablespoons wine vinegar
3 tablespoons chopped fresh chives or mint
1/4 cup olive oil
3/4 cup ice water
10 ice cubes
1 tablespoon or more chopped chives or 10 sprigs mint

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

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.

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.

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. Thin
soup with ice water to consistency preferred. Serve very cold, adding ice cube
to each bowl. Top with remaining chives. Makes 10 servings.

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

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COLD CUCUMBER AND YOGURT SOUP WITH FRESH MINT

Four servings
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: Several hours

1 tablespoon butter
1 cup chopped onions
1 teaspoon finely chopped garlic
4 cups peeled, seeded and sliced cucumbers
2 teaspoons curry powder
2 cups fresh or canned chicken stock
Salt and freshly ground pepper
2 cups plain yogurt
1 cup peeled, seeded cucumbers cut into 1/4-inch cubes
2 tablespoons chopped fresh mint

1. Heat the butter in a saucepan and add the onions and garlic. Cook,
stirring over medium heat, until wilted; do not brown. Add the sliced cucumbers,
curry powder, chicken stock, salt and pepper. Bring to a simmer and cook for 5
minutes, stirring occasionally.

2. Put the mixture in a food processor and pulse to blend to a fine texture.
Pour the mixture into a bowl. Chill thoroughly.

3. Stir in the yogurt, cucumber cubes and mint. Blend well and serve in a
chilled bowl.

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CUCUMBER-MINT SALAD
Newsday, 5/17/94

1 large cucumber
1 small onion, chopped fine
1 tablespoon chopped fresh mint
1/4 cup white vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon lemon pepper seasoning

Peel cucumber and chop into 1/4-inch cubes. Combine all ingredients in bowl
and mix. Serve at room temperature. Serves 4.

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MINT PESTO

3 cups fresh mint (spearmint is a good choice) leaves, washed and dried
4 garlic cloves
1/2 cup pine nuts
Juice of 1 lemon
Salt and freshly ground black pepper, to taste
1 cup olive oil
3/4 cup freshly grated Parmesan

Combine mint, garlic and pine nuts in the work bowl of a food processor.
Blend to a fine paste, scraping down the sides of the bowl as necessary. Add
lemon juice, salt and pepper and cheese. With machine running, pour oil
through feed tube in a slow steady stream. Process until smooth.
Makes about 2 cups.


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MINTED PASTA SALAD

2 cups small pasta shapes, such as orzo, tiny shells or ziti
Salt
1/3 cup light olive oil
2 tablespoons red wine vinegar
1/2 cup fresh mint leaves, chopped
1 teaspoon fresh oregano leaves, chopped
2 cloves garlic, minced
Freshly ground pepper to taste

1. Cook pasta in boiling salted water according to package directions until
al dente; drain well.

2. Mix oil, vinegar, herbs, garlic, salt and pepper in a serving bowl. Add
pasta and toss gently. Serve warm or at room temperature.

Preparation time: 10 minutes
Cooking time: 10 minutes
Yield: 4 to 6 servings

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