Ingredients
-
5 hothouse (seedless) Cucumber
-
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
-
8 large red Radishes
Directions
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. |
