of Cucumber Soup
Makes 6 servings
- In a saucepan at
moderate-low heat, simmer the cucumbers in the chicken broth until soft.
- In a small bowl,
add the water and stir in cornstarch. Stir
until well mixed and dissolved.
- Pour dissolved
cornstarch and water into cucumber mixture and continue to simmer 10
minutes, stirring frequently.
- Cool, put into a
blender and at high-speed mix at 1 minute.
Add the Tabasco, dill, and cream.
Blend 3 minutes longer.
- Pour in to a bowl
and cover. Chill in refrigerator for 1-hour and serve.
Garnish with parsley.
Heat (on stove or in microwave) and pour into a thermos.
When you get to the picnic or tailgate site, just pour and enjoy.