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Categories:Viewed: 114 - Published at: 5 years ago
Ingredients
- 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
Method
- 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.
