Cucumber Soup
This refreshing cucumber yogurt soup is a delightful blend of cool cucumber, tangy yogurt, and fragrant mint. It's a perfect dish to enjoy on a warm day or as a light starter to a meal. The creamy texture and subtle flavors make it a fantastic way to showcase the freshness of cucumbers. Serve this soup chilled and garnished with extra cucumber and mint for a beautiful presentation.
— Constant Cookbook
Ingredients
- 3 cucumbers, peeled
- 1 1/2 cups plain yogurt
- 2 Tbs. chopped fresh mint
- 1 garlic clove, minced
- 1/2 yellow onion, coarsely chopped
- 1 large slice white country bread, crust removed, bread cubed
- 1/2 cup chicken broth
- Salt and freshly ground white pepper, to taste
Instructions
- <b>Prepare the cucumbers</b>
- Cut each cucumber in half lengthwise. Using a teaspoon, scoop out and discard the seeds. Roughly chop 2 1/2 of the cucumbers. Finely chop the remaining cucumber half and reserve for garnish.
- <b>Puree the soup</b>
- In a food processor or blender, combine the roughly chopped cucumbers, the yogurt, 1 Tbs. of the mint, the garlic, onion, bread and broth. Process to a smooth puree. Season with salt and white pepper.
- <b>Garnish the soup</b>
- Serve immediately or, for a chilled soup, transfer to an airtight container and refrigerate for 2 to 8 hours.
- Ladle the soup into bowls, garnish with the reserved cucumber and remaining 1 Tbs. mint and serve. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Soup</i>, by Georgeanne Brennan (Oxmoor House, 2006).
Yield
Serves 4.
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