Minty cucumber soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | smalls | Cucumbers, peeled, halved, and seeded |
| 1 | Clove garlic, minced | |
| 2 | cups | Chicken broth |
| 3 | cups | Plain low-fat yogurt |
| 2 | teaspoons | Salt (or to taste) |
| 1 | teaspoon | White pepper (or to taste) |
| 1¼ | cup | Fresh mint leaves |
| 1 | teaspoon | Lemon juice |
| 3 | Radishes, finely chopped | |
| 6 | Sprigs mint | |
Directions
Cut 6 of the cucumbers into 1 inch pieces. Cut the remaining cucumber into ¼-inch dice and reserve. Combine 6 cucumbers and garlic in food processor and process for 30 seconds. Add next 6 ingredients and process until smooth. Pass mixture through food mill or fine mesh strainer into a mixing bowl. Chill, covered, for 3 hours. To serve, ladle into individual bowls.
Garnish with radishes, reserved cucumber, and a sprig of mint. Serves 6 from "The New Basics Cookbook" by Julee Rosso & Sheila Lukins: * The Polka Dot Palace BBS 1-201-822-3627 Posted by EPONA Posted to MC-Recipe Digest V1 #703 by Lisa Clarke <lisa@...> on Aug 1, 9