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Cucumber Soup with a Crunch Recipe-10728

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Cooling and aromatic, this soup is in part inspired by raita, the yogurt and cucumber condiment that is so popular on Indian menus for its ability to soothe a palate all fired up by curry. On this menu it is simply a sublime and smooth springtime starter.


  • 5 seedless cucumbers, peeled
  • ¼ cup minced garlic
  • 2 cups Basic Chicken Broth
  • 8 cups plain nonfat yogurt
  • 2 cups coarsely chopped fresh mint
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • 8 large red radishes, cut into ¼-inch dice, for garnish


1. Cut 4 of the cucumbers into 1-inch pieces and place them in a food processor or blender. Add the garlic, broth, 6 cups of the yogurt, 1½ cups of the mint, and the lemon juice. Process until smooth. Transfer the mixture to a large bowl. (If using a blender, prepare the puree in batches.)

2. Whisk in the remaining 2 cups yogurt and ½ cup mint. Season with salt and pepper. Chill, covered, for 2 to 3 hours.

3. Cut the remaining cucumber into ¼-inch dice and toss with the radishes. Divide the soup among eight bowls. Top each with the cucumber-radish mixture and serve immediately.

© 2003 Sheila Lukins

Note from Cookstr's Editors

Nutritional information is based on 8 servings, 1/8 teaspoon of added salt per serving, but does not include Basic Chicken Broth. For nutritional information on Basic Chicken Broth, please follow the link above.


Nutritional Information

Nutrients per serving (% daily value)

183kcal (9%)
370mg (37%)
13mg (21%)
117mcg RAE (4%)
32mg (11%)
417mg (17%)
5g (26%)
8g (13%)
3mg (18%)

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