Minty cucumber soup

Yield: 6 Servings

Measure 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

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

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