Cucumber Soup

Name: Cucumber Soup
Yield: Makes 4 cups (1 l); 4 first-course servings
Cuisine: Indian
Ingredients: 2 cups (500 ml) ice water; Freshly ground black pepper, to taste; 16 to 20 mint leaves, for serving; 2 large cloves garlic, smashed and peeled; 1 tablespoon kosher salt; 1⅓ cups (300 g) plain yogurt; ⅓ cup (20 g) packed mint leaves; 4 medium cucumbers, peeled, quartered, seeded, and cut across into 2-inch (5-cm) lengths

Preparation info

Makes 4 cups 1 l ) ;
4
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Think of this as the soup version of raita.

Ingredients

4 medium cucumbers, peeled, quartered, seeded, and cut across into 2-inch (5-cm) lengths
1 tablespoon kosher salt
2 large

Asia
Europe
Italy
India
China
Milan
Genoa
Starter
Soup
Vegetarian
Gluten-free
Summer
Winter
Mediterranean
Tuscany

Method

In a food processor, chop the cucumbers medium-fine. Scrape into a medium metal bowl. Stir in 2 teaspoons salt. Let stand for 1 hour and 30 minutes.

Drain the cucumber in a medium-fine sieve, pressing lightly. Put the cucumber in a metal bowl.

In a food processor, chop the garlic and