Cucumber Soup with a Crunch
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.
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursecold appetizer
Dietary Considerationdiabetic, egg-free, gluten-free
Equipmentblender, food processor
Taste and Texturecreamy, garlicky, light, sharp, tangy
Type of Dishcold soup
- 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
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.
2003 Sheila Lukins