Crispy Cucumber Soup Recipe

Crispy Cucumber Soup Recipe

  • 2 1/2 hothouse (seedless) cucumbers, peeled
  • 2 tablespoons minced garlic
  • 1 cup Fresh Vegetable Broth
  • 4 cups plain nonfat yogurt
  • 1 cup coarsely chopped fresh mint leaves
  • 1 tablespoon fresh lemon juice
  • Salt and pepper, to taste
  • 4 large red radishes, cut into 1/4-inch dice, for garnish
  1. Slice 2 hothouse cucumbers into 1-inch pieces and place in a bowl. Cut the remaining 1/2 cucumber into 1/4-inch dice; reserve. To the cucumber slices, add the garlic, broth, 3 cups yogurt, 3/4 cup mint leaves, and lemon juice. Process well in a blender or food processor until smooth. Remove to a bowl.
  2. Whisk in the remaining cup of yogurt and the remaining 1/4 cup mint leaves. Season with salt and pepper.
  3. To serve, combine the reserved diced cucumber and the diced radishes, then divide equally among 4 bowls. Ladle the soup into the bowls atop the vegetables. Serve immediately.
Recipe of the Day|