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  • Cucumber Soup
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    By Andreas Viestad

    Cucumber Soup

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    This soup is served cold. Scrape off around half of the skin on the cucumbers with a potato peeler or cheese slicer, then run the cucumbers through a blender. Cucumber skin adds a bitter taste, so leave more of the skin on if you want to add more character to the soup.

    Servings: 4

    PREPARATION:

    • 1

      Rinse the cucumbers, cut off the ends and peel off about half of the cucumber skin. Run the cucumbers through a blender until it’s smooth. Add the onion, and turn on the blender for another 2-3 seconds. Season to taste with sugar and white wine vinegar. Add dill, and season to taste with salt. Serve in deep dishes, and sprinkle sliced almonds over the soup before serving.

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  • This soup is served cold. Scrape off around half of the skin on the cucumbers with a potato peeler or cheese slicer, then run the cucumbers through a blender. Cucumber skin adds a bitter taste, so leave more of the skin on if you want to add more character to the soup.

    Servings: 4

    PREPARATION:

    • 1

      Rinse the cucumbers, cut off the ends and peel off about half of the cucumber skin. Run the cucumbers through a blender until it’s smooth. Add the onion, and turn on the blender for another 2-3 seconds. Season to taste with sugar and white wine vinegar. Add dill, and season to taste with salt. Serve in deep dishes, and sprinkle sliced almonds over the soup before serving.

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