Mint Cucumber Soup

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Time: Prepare in advance – to allow at least 4-6 hours chill time.  20 minutes active.
Yield: 4-6  servings

1 medium onion. chopped
1 clove garlic, chopped
3 Tbs butter
3 medium cucumbers - peeled, seeded and thinly sliced
3 Tbs flour
2 C vegetable broth
2 Tbs chopped fresh mint
1 C plain yogurt
1 C milk or 1/2 and 1/2 (see note)
Salt and white pepper to taste (see note)

1. In a large skillet over medium heat, sauté onion and garlic in butter until soft.  Add cucumbers and continue cooking until they are soft (about 5-8 minutes – but could be more…)

2. Stir in flour, cook one minute.  Add broth, increase heat to medium high and bring to boil.  Reduce heat and simmer 5 minutes.

3. Puree in blender in batches.  Pour into bowl with chopped mint.  Cover and chill.

4. Before serving, blend in yogurt and cream.  Season with S&P.  Garnish with more mint.

Notes:
Variation - sub 2 cups buttermilk for yogurt and milk
White pepper doesn’t look like dust in the soup, but other than that no reason if you don’t have it – black pepper is fine.