VOTE AT THESE COOKING WEB RINGS
MINT GAZPACHO SOUP
INGREDIENTS:
 | 3 Tbsp butter |
| 2 cups onions, chopped |
| 2 cucumber, peeled, seeded, chopped |
| 2 potatoes, peeled & chopped |
| 4 cups chicken broth |
| 1/2 cup half & half |
| 1/4 cup chopped fresh mint |
| 3 Tbsp red wine vinegar |
| 1/2 tsp white pepper |
DIRECTIONS: Using a 4 quart soup pot over medium heat melt the butter & add the onion. Cover & cook stirring a couple time until onions are tender. Add the cucumber, potato, broth & salt to taste bringing to a boil. While partly covered reduce heat & cook until potatoes are tender. Remove from heat & let cool. Use a food processor process the mixture until chunky smooth or to your own desired consistency. Add to a large bowl & chill. Just before serving add the half & half, mint, vinegar & white pepper to taste. Serve cold.
SERVINGS: 8
SERVING TIPS: More gazpacho soups.
MINT GAZPACHO SOUP