COLD CUCUMBER SOUP WITH MINT

Can be prepared in 45 minutes or less.

Ingredients

• 1 hard-boiled large egg yolk


• 1 tablespoon rice vinegar


• 1/2 cup chilled sour cream


• 1 chilled seedless cucumber (about 1 pound), peeled, halved lengthwise,


• cored, and cut into 1/2-inch pieces


• 1/4 cup fresh mint leaves, washed and spun dry


• 1/2 cup chilled well-shaken buttermilk

Cooking Method

In a blender puree cucumber and mint with buttermilk and salt to taste until smooth.

Add puree to sour cream mixture in a stream, whisking.

Divide soup between 2 chilled bowls.