2 medium cucumbers, peeled and sliced (about 3 cups)
1 cup water
1/4 cup onion slices
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup all purpose flour
2 cups chicken broth
1/4 teaspoon ground cloves
1/4 teaspoon paprika
1 cup plain yogurt
1 tablespoon finely chopped dill weed
Combine cucumber slices with water, onion, salt, and pepper in a 2 qt. saucepan. Cook over medium heat until cucumbers are very soft, approximately 30 minutes. Put through a strainer or blend in a food processor until smooth. Set aside.
Combine flour with 1/2 of the chicken broth in the same saucepan. Stir until smooth and gradually add the remaining chicken broth and blend well. Add the cucumber puree', cloves, and paprika. Stir over medium heat until the mixture begins to simmer. Reduce the heat and simmer for additional 2 minutes. Do not boil. Remove from heat and refrigerate.
Before serving, stir in the yogurt and dill. Serve very cold in chilled bowls.
Timothy McCormick : Mar 08, 2014 – This soup is very refreshing!