CREAM OF CUCUMBER SOUP

cream of cucumber soup

Ingredients:

* 3 large cucumbers

* 60ml (1/4 cup) butter

* 45ml (3 tbsp) flour

* 250ml (1 cup) milk

* 750ml (3 cups) chicken stock

* Salt and pepper to taste

* 125ml (1/2 cup) cream or evaporated milk

* 15ml (1 tbsp) aromatic bitters

* 30ml (2 tbsp) chopped mint

Directions:

1. Peel and slice cucumbers thinly and cook for 10 minutes in 2 tbsp butter. Set aside.

2. Melt the other 2 tbsp butter over low heat, add flour gradually and stir until smooth.

3. Add milk and stock gradually.

4. Cook, stirring constantly until mixture thickens.

5. Add cucumber and cook slowly for about 15 minutes or until soft and transparent.

6. Process in a blender.

7. Reheat and season with salt and pepper.

8. Add cream or evaporated milk and aromatic bitters just before serving.

9. Garnish with chopped mint.

10. Serve hot or cold

COLD CUCUMBER SOUP

cold cucumber soup

Ingredients:

* 1 cucumber (unpeeled and of course well washed)

* 1 shallot

* 1 clove garlic

* 5 dl (2 cups) thick Greek-style yogurt

* 1 sprig fresh coriander

* 2 sprigs fresh mint

* pepper and salt

Directions:

1. Cut the cucumber, shallot and garlic clove into small pieces.

2. Put these with the yoghurt in the blender and process until the mixture is mousse-like.

3. Season to taste with salt and pepper.

4. Serve in a terrine after refrigerating thoroughly.

5. Garnish with mint.

COUSCOUS SALAD WITH DRIED CHERRIES

couscous salad with dried cherries

Ingredients:

* 1 cup water or chicken broth

* 3/4 cup quick-cooking couscous, uncooked

* 1/2 cup dried tart cherries

* 1/2 cup coarsely chopped carrots

* 1/2 cup chopped unpeeled cucumber

* 1/4 cup sliced green onions

* 1/4 cup toasted pine nuts or slivered almonds (optional)

* 3 tablespoons balsamic vinegar

* 1 tablespoon olive oil

* 1 tablespoon Dijon-style mustard

* Salt and pepper, to taste

Directions:

Bring water or broth to a boil in a medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Uncover; let cool 10 minutes.

Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl; mix well. Combine vinegar, olive oil and mustard in a small container; mix well. Pour over couscous mixture; stir to coat all ingredients. Season with salt and pepper, if desired. Serve chilled or at room temperature.

Serves 6 (4 cups).