BROWSE THE COLGIN COOKBOOK

CUCUCUMBER SOUP

serves 4

4 medium cucumbers
4 oz. plain yogurt
1/4 cup dry sherry
1 tsp. fresh dill
1/4 tsp. paprika
2 drops Colgin Worcestershire Sauce
salt and pepper to taste

Peel cucumbers and remove seeds. Dice cucumbers
into small pieces. Transfer all ingredients
to food blender. Puree until smooth. Refrigerate for 2 hours. Serve cold.