Think of this as the soup version of raita.
Makes 4 cups; 4 First-Course Servings
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4 medium cucumbers, peeled, quartered, seeded, and cut across into 2 inch lengths
1 tablespoons kosher salt
2 large cloves garlic, smashed and peeled
1/3 cup packed mint leaves
1 1/3 cups plain yogurt
2 cups ice water
Freshly ground black pepper, to taste
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.|
Excerpted from SOUP, A WAY OF LIFE copyright © 1998 Barbara Kafka.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.