PREPARATION TIME: about 15 minutes COOKING TIME: about 5 minutes, plus cooling and chilling MICROWAVE SETTING: Maximum (Full) 1 small cucumber, washed, unpeeled and diced 200 ml (7 floz) milk 2 teaspoons flour 15 g (1/2 oz) soft margarine 1 teaspoon salt
1/4 teaspoon ground white pepper 1 small peeled shallot or 1/4 medium onion 3 sprigs parsley
This soup may also be served hot if preferred. 1. Puree half the cucumber and half the milk plus the other ingredients in the liquidizer. Pour into a 2.8 litre (5 pint) bowl. 2. Puree the remaining oucumber and milk and add to the bowl. Stirthoroughly. Three-quarters coverthe bowl with cling film and cook for 2 minutes, then stir and cook for a further 3 minutes or until the soup thickens and a curd forms around the edges. Beatthoroughly. Leave until cool, then chill.