(Recipe taken from the Everyday Cooking for Every Family TMX cookbook)
Let me preface this post by saying that while I love cucumber and I love cream cheese, unfortunately, I REALLY wasn’t a fan of this soup. So much so, that I wasn’t even going to bother putting this up. But two things made me write this anyway. Firstly, because there is a change that people out there will like it, and secondly, because I took a pretty nice shot of the cucumbers.
Dill to taste (optional, I didn’t have any lying around so didn’t bother)
500g Lebanese Cucumbers, roughly chopped
2 tbsp Rice Flour or Cream Cheese (I had some leftover cream cheese)
S&P to taste
- If using, place dill into the TMX bowl and chop for 5 seconds/speed 7.
- Add cucumber to bowl and chop for 10 seconds/speed 7.
- Add remaining ingredients, and cook for 10 minutes/100 degrees/speed 1.
- Blend for 10 seconds by slowly going from speed 1 to speed 10.