Recipe: Chilled Cucumber Soup with Radishes

from epicurious.com

 
  • 2 1/4 cups plain yogurt
  • 1 1/4 pounds pickling cucumbers, trimmed, peeled, cut into 1-inch pieces.
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon (generous) ground ginger
  • Thinly sliced radishes

Combine yogurt, cucumbers, garlic, salt, cumin, curry and ginger in blender. Puree until smooth. Strain through fine sieve into large bowl. Refrigerate until well chilled, about 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)

Ladle soup into bowls. Top with radishes and serve.

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