Recipe: Cucumber Soup (blender or food processor)

CUCUMBER SOUP

3 peeled cucumbers
1 1/2 cups plain yogurt
2 tablespoons fresh mint, chopped
1 clove garlic, minced
1/2 yellow onion, coarsely chopped
1 large slice white country bread, crust removed, cubed
1/2 cup chicken broth
Salt and white pepper

PREPARE THE CUCUMBERS:
Cut each cucumber in half lengthwise. Using a teaspoon, scoop out and discard the seeds. Roughly chop 2 1/2 of the cucumbers. Finely chop the remaining cucumbers half and reserve for garnish.

PUR E:
In a food processor or blender, combine the cucumbers, yogurt, 1 tablespoon of the mint, the garlic, onion, bread, and broth. Process to a smooth pur e. Season to taste with salt and white pepper.

GARNISH THE SOUP:
Serve at once or, for a chilled soup, transfer to an airtight container and refrigerate for 2-8 hours. Ladle the soup into bowls. Garnish with the reserved cucumber and the remaining mint and serve.

Serves 4
Source: Williams-Sonoma Food Made Fast Soup, Recipes by Georgeanne Brennan