Cucumber Soup

from Williams-Sonoma

Serves 4

  • 3 peeled cucumbers
  • 1-1/2 cups plain yogurt
  • 2 tablespoons chopped fresh mint
  • 1 clove garlic, minced
  • 1/2 yellow onion, coarsely chopped
  • 1 large slice white country bread, crust removed, cubed
  • 1/2 cup chicken broth
  • Salt and white pepper

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.

  • from:
  • Food Made Fast—Soup
  • from Williams-Sonoma
  • Oxmoor House 2006
  • $17.95/hardcover
  • Color photographs throughout
  • ISBN:
  • 0-8487-3135-2 (Pasta)
  • 0-8487-3136-0 (Soup)
  • 0-8487-3137-9 (Weeknight)
  • 0-8487-3138-7 (Baking)
  • 0-8487-3139-5 (Slow Cooker)
  • Recipe reprinted by permission.

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Food Made Fast

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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