Chilled cucumber soup from The San Francisco Chronicle Cookbook by Michael Bauer

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Notes about this recipe

  • mjes on April 24, 2018

    This is the first cold soup I learned to make. In my cooking, raita and cucumber soup have slowly become more of an issue of texture & density than flavor. This recipe uses dill which is not my favorite herb. I frequently substitute - cilantro, basil, lovage, shiso. I've even tried ginger instead of garlic. If you taste as you go, it is difficult to mess this recipe up.

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