Recipe: Cucumber Soup with a Crunch (blender or food processor)

CUCUMBER SOUP WITH A CRUNCH

5 hothouse (seedless) cucumbers, peeled, divided use
1/4 cup minced garlic
2 cups basic chicken broth
8 cups plain nonfat yogurt, divided use
2 cups coarsely chopped fresh mint, divided use
2 tablespoons fresh lemon juice
salt and freshly ground black pepper, to taste
8 large red radishes, cut into one-fourth-inch dice (for garnish)

Cut 4 of the cucumbers into 1-inch pieces and place them in a food processor or blender.

Add the garlic, broth, 6 cups of the yogurt, 1 1/2 cups of the mint, and the lemon juice. Process until smooth. Transfer the mixture to a large bowl. (If using a blender, prepare the puree in batches.)

Whisk in the remaining 2 cups yogurt and 1/2 cup mint. Season with salt and pepper. Chill, covered, for 2 to 3 hours.

TO SERVE:
Cut the remaining cucumber into one-fourth inch dice and toss with the radishes.

Divide the soup among eight bowls. Top each with the cucumber-radish mixture and serve immediately.

Servings: 8
Source: Celebrate! by Sheila Lukins