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Chilled Cucumber Dill Soup on Ice Amuse Bouche
served in shot glasses over ice

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Chilled cucumber dill soup with green onions, chicken broth and cream blended together and served in shot glasses over ice. See more of my easy gourmet Amuse Bouche ideas I created, and Dinner Party Menus

Chilled Cucumber-Dill Soup
recipe and photograph created by Peggy Bucholz
www.finedinings.com


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15 min Prep Time   15 min Total Time    Servings 8

Ingredients:

1 cucumber, peeled, seeded, coarsely chopped
1 green onion, coarsely chopped
1 cup chicken broth
1 tablespoon fresh or 1 teaspoon dried dill weed
1/2 cup heavy cream
Salt and pepper, to taste
8 shot glasses
crushed ice

Instruction:

Put cucumber, onion and chicken broth in a small saucepan, bring to a boil then reduce heat and simmer until softened. Transfer to a blender or food processor and puree with dill and cream until smooth; add salt and pepper according to taste. Pour into a container with a pouring spout. Cover and refrigerate to chill until ready to serve.

Place crushed ice on a serving tray; pour 1 to 2 tablespoons soup into each shot glass, arrange on the tray and serve your guests... very impressive!

wine Wine recommendation: Pinot Gris; Chardonnay

   
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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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