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Chilled Cucumber Soup
- Serves
4
- Difficulty
Easy
- Ready in
50 min
Published 2005
Cold soups are not hugely popular in the Caribbean and truthfully you will most likely run into them in upscale restaurants or private homes. I can’t imagine why they aren’t enjoyed more often as they are cooling, delicious and simple to make. Cucumbers are available everywhere in the Caribbean.
Ingredients
2 500 ml 2 cups
Method
- Blend all the ingredients in a food processor until it has the consistency of a gazpacho.
- Chill the soup in the freezer for about 30 minutes, so that it is almost icy when served.
- Add the sherry. You can top with a swirl of yogurt and a mint leaf.
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