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Cucumber soup with a crunch recipe

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Ingredients

5 hothouse (seedless) Cucumber , 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
Freshly ground Black Pepper , to taste
8 large red Radishes , cut into ¼-inch dice, for garnish

Cucumber soup with a crunch recipe

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Ingredients

Directions

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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.

Steps

1
Done

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.)

2
Done

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

3
Done

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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