Chilled Cucumber, Basil, and Mint Soup
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Martha Stewart Living, June 2009
- Yield Serves 4
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Ingredients
- 1 cup sour cream
- 1/2 cup fresh basil
- 1/2 cup fresh mint
- 1/4 cup sliced scallion
- 1 cup water
- 1 English cucumber, peeled, seeds removed, and chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon hot sauce, such as Tabasco
- Salt
- Optional: Thin cucumber slices
Directions
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Puree sour cream, basil, mint, scallion, and water in a blender. Add cucumber. Pulse until just combined but still slightly chunky.
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Stir in lemon juice and hot sauce, and season with salt. Chill soup at least 3 hours (soup is best served the same day). Top each serving with thin cucumber slices if desired.
This soup is very easy and fast to prepare, delicious and refreshing. I made it using natural yogurt instead of sour cream, as iI felt sour cream would make the soup too heavy, especially in hot weather. I added a couple of tablespoons of cr?