Incredible Recipes from The Kitchen & The Bar

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Cucumber Soup

From the family recipe box

FromRecipe Box
Course
Mains

Read this one with the card open. Something on it is illegible, missing or ambiguous. It is transcribed exactly as written — nothing has been guessed or filled in — and every uncertainty is marked below.

A cold, no-cook soup.

Ingredients

  • 2 pounds cucumbers
  • ¼ cup vinegar (quantity partly overwritten — read as ¼ c.)
  • 1 TB salt
  • 1 TB sugar
  • 1½ [cups] buttermilk
  • ¾ cup dill
  • 1 pound shrimp (optional — see below)

Method

Mix vinegar, salt and sugar → refrigerate for 30 min. on cucumbers.

Drain cucumbers.

Process to chop.

Add buttermilk into processor till smooth.

Mix in dill.

Chill & serve.

(Can add shrimp to it — 1 pound.)

Notes

publish: needs-review. Two things are unclear on the card: - The vinegar quantity is overwritten — something was crossed out and rewritten. Read as ¼ cup, but it is not certain. - The buttermilk unit is not written — "1½" with no unit. Cups is the only sensible reading for the volume, but the card does not say it.

¾ cup of dill is a lot and is transcribed exactly as written — it may be intended as ¾ cup loosely packed fresh dill rather than dried. Not corrected.

The word "week" is written alone at the bottom of the page — context unknown, possibly a keeping note.

Shared source page with Tortilla Soup — same loose sheet, same scan.

recipesoupcold-soupcucumberbuttermilkdillshrimpsummerno-cook

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