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.

Purée:
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

• Recipes

  • Spaghetti with Mixed Seafood (Pasta)
  • Cucumber Soup (Soup)
  • Chicken & Mango Salad (Weeknight)
  • Lemon Buttermilk Bars (Baking)
  • Chili Verde (Slow Cooker)

Food Made Fast recipes from the Spring 2007 books in the series: Seafood, Grilling, Salad, and Asian.

• Cookbook Profile Archive

This page modified March 2007

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