Prepare the cucumbers:
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 cucumbers half and reserve for garnish.
In a food processor or blender, combine the cucumbers, yogurt, 1 tablespoon of the mint, the garlic, onion, bread, and broth. Process to a smooth purée. Season to taste with salt and white pepper.
Garnish the soup:
Serve at once or, for a chilled soup, transfer to an airtight container and refrigerate for 2-8 hours. Ladle the soup into bowls. Garnish with the reserved cucumber and the remaining mint and serve.
Food Made Fast recipes from the Spring 2007 books in the series: Seafood, Grilling, Salad, and Asian.
This page modified March 2007
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