Melt butter in pan. Peel cucumber and cut in half lengthwise. remove the seeds and cut into thin slices. Saute for 2 minutes. Chop the scallions and add them, together with the chicken stock and spices, to the pan. Simmer for 5 minutes. Serve hot, topped with yogurt and chopped mint.
From: The New York Times Bread and Soup Cookbook by Yvonne Young Tarr
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