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Cucumber Soup with a Crunch

Updated February 23, 2016
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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.

CostModerate

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursecold appetizer

Dietary Considerationcold appetizer

Equipmentblender, food processor

Mealdinner, lunch

Taste and Texturecreamy, garlicky, light, sharp, tangy

Type of Dishcold soup

Ingredients

  • 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

Instructions

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.)

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

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.

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