Chilled Cucumber Soup
Lynley Jones
Cool as a cucumber, with a hint of mint and the slightest tang of yogurt. Blessedly refreshing, with no cooking required. Perfect on a hot summer day.
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Montclair, NJ, 07042
United States
2019601323
Adventures in food for curious cooks.
Cool as a cucumber, with a hint of mint and the slightest tang of yogurt. Blessedly refreshing, with no cooking required. Perfect on a hot summer day.
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Makes enough for 1 dozen cupcakes or 1 8-inch layer cake (2 layers).
1 stick unsalted butter, sotened
3 1/2 cups powdered (confectioner's) sugar
6 Tablespoons heavy cream
2 teaspoons vanilla extract
Pinch of salt
1. In a standing mixer fitted with the paddle attachment(or using an electric mixer), cream the butter for 2-3 minutes until pale and soft. Beat in the pinch of salt, then gradually add the powdered sugar, a cup-full at a time, alternating with splashes of cream, while continuing to beat. Beat in vanilla extract. Taste and add another small pinch of salt if needed to bring the flavors together. Stir in food coloring if desired.
To make ahead: refrigerate with a tight-fitting lid for up to 3 days, or freeze in an airtight container for up to 6 months. Defrost in the refrigerator until soft, then whip with a fork or whisk for an even consistency.
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Serve with Chocolate Pudding, Happy Apple Tart, hot chocolate, or about a million other delicious things.
Makes about 1 3/4 cups
1 cup heavy whipping cream
1 Tablespoon sugar (or more or less to taste)
Optional (but usually delicious): 1 teaspoon vanilla extract
1. Combine all ingredients in a medium bowl.
2. Whip by hand with a whisk or with an electric mixer on medium speed (much easier), preferably fitted with a wire whisk attachment.
3. For a classic French-style cream, whip until the cream forms soft peaks. For a more American-style result, whip a little further until you get stiffer, sturdier peaks. Do not over-whip, or you will end up with butter!
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