Cucumber Soup

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Head Chef
Oct 24, 2004
4 medium cucumbers, peeled, quartered, seeded, and cut across in 2-inch length
1 tablespoon kosher salt
2 large cloves garlic, smashed and peeled
1/3 cup packed mint leaves
1 1/3 cups plain yogurt
2 cups iced water
Freshly ground black pepper, to taste
<LI>16 to 20 mint leaves, for serving

In a food processor, chop the cucumbers medium fine. Scrape into a medium metal bowl. Stir in 2 teaspoons salt. Let stand for 1 hour and 30 minutes.

Drain the cucumber in a medium-fine sieve, pressing lightly. Put the cucumber in a metal bowl.

In a food processor, chop the garlic and mint fine. Add to the cucumbers. Stir in the remaining ingredients. Refrigerate until cold.

Before serving, stir to combine. Top with the mint leaves. Makes 4 cups.
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