Title: Cold cucumber soup with mint
 Categories: Ew, Text, Import
      Yield: 1 Servings
 
      1    Hard-boiled large egg yolk
      1 tb Rice vinegar
    1/2 c  Chilled sour cream
      1    Chilled seedless cucumber,
           -peeled, halved ; cored, & c
    1/4 c  Fresh mint leaves,; washed
           -and spun dry
    1/2 c  Chilled well-shaken
           -buttermilk
 
  In a bowl with a fork mash together yolk and vinegar to form a smooth
  paste and stir in sour cream until smooth.
  
  In a blender puree cucumber and mint with buttermilk and salt to taste
  until smooth. Add puree to sour cream mixture in a stream, whisking.
  
  Divide soup between 2 chilled bowls.
  
  Yield: 2 servings