Chilled Minted Cucumber Yogurt Soup Recipe
Ingredients
| Cucumbers | 2 | |
| Onion | 1/2 Small, cut in to chunks | |
| Garlic | 1 Clove (5gm) | |
| 2 cups DANNON® Plain Nonfat or Lowfat Yogurt, divided | ||
| Mint leaves | 3 Tablespoon, thinly sliced | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/8 Teaspoon | |
| Ground red pepper | 1 Pinch | |
| 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.
Chef
