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    CUCUMBER SOUP
    from "Soup, A Way of Life" by Barbara Kafka

    Think of this as the soup version of raita.

    Makes 4 cups; 4 First-Course Servings
    INGREDIENTS (CLICK TO BUY)

    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

    Print recipe
    PREPARATION

    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.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Green Cucumber, Medium - $1.49/ea
     Farm Fresh, Med
     
      Mint - $2.49/ea
     Farm Fresh
     
      Axelrod Low Fat Plain Yogurt - $2.79/ea
     32oz
     
    You May Already Have
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      Garlic - $3.99/lb
     Farm Fresh, Med
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
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