Chilled Minted Cucumber Yogurt Soup Recipe
Ingredients
2 cucumbers
1/2 small onion, cut into chunks
1 clove garlic
2 cups DANNON® Plain Nonfat or Lowfat Yogurt, divided
3 tablespoons thinly sliced fresh mint leaves
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Pinch ground red pepper
4 thin cucumber slices (optional)
Directions
Peel cucumbers and halve lengthwise.
Scoop out seeds with spoon and discard.
Cut cucumbers into chunks.
Place cucumbers, onion and garlic in food processor.
Process until smooth.
Add 1 cup yogurt and process until smooth.
Scrape into a medium bowl or soup tureen.
Stir in remaining 1 cup yogurt, mint, salt, pepper and ground red pepper.
Cover; chill at least 2 hours before serving.
Scoop out seeds with spoon and discard.
Cut cucumbers into chunks.
Place cucumbers, onion and garlic in food processor.
Process until smooth.
Add 1 cup yogurt and process until smooth.
Scrape into a medium bowl or soup tureen.
Stir in remaining 1 cup yogurt, mint, salt, pepper and ground red pepper.
Cover; chill at least 2 hours before serving.
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