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Appetizers, Soups, Vegetarian

Chilled cucumber soup

Chilled cucumber soup
Los Angeles Times

Who doesn't love a cucumber? Picklers, slicers, green or yellow, smooth or bumpy, thin- or thick-skinned, chubby Kirbys, little cornichons, English, Japanese, Persian. Good thing then that with the impending heat comes cucumber season. They peak with the tomatoes, peppers, ... Read more

Total time: About 20 minutes, plus chilling time | Serves 4 to 6
  • 2 European cucumbers (about 1 pound each), cut into 2-inch chunks
  • 2 cups plain yogurt
  • 1 clove garlic, finely minced
  • 1 teaspoon white wine vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons slivered radish (1 to 2 radishes), reserved in ice water
  • Maldon sea salt
  • 4 small basil leaves, cut into julienne strips

Step 1In a blender, puree the cucumber and yogurt together in batches until smooth. Pour each batch into a large bowl.

Step 2Stir in the garlic, vinegar, salt and pepper. This makes about 6 cups soup.

Step 3Cover and refrigerate several hours or overnight until well chilled.

Step 4To serve, top each serving with slivered radish, a sprinkle of Maldon salt and a few julienne-cut basil leaves.

Note: From test kitchen director Donna Deane.


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