Cucumber And Garlic Soup With Mint
serves 2-4
This cold soup is a breath of fresh air any muggy summer day - a refreshing sip with a bit of spice.
2 cucumbers, halved, seeded and thinly sliced
1/2 cup unsalted almonds, toasted
3 cloves garlic, peeled
4 cups plain yogurt
2 tablespoons olive oil
10 fresh mint leaves, chopped
1/4 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
prep: 10 minutes
total: 20 minutes
baking sheet
food processor
bowl
1. Preheat the oven to 350F. Place the rack in the middle position. Prep the ingredients. To toast the almonds, spread them on a baking sheet and roast them in the oven -- shaking the pan a few times -- for 10 minutes.
2. In a food processor or blender, purée the almonds, garlic, yogurt and about a quarter of the cucumbers. Pulsing, drizzle in the olive oil.
3. In a large bowl, mix together the remaining cucumbers with the purée, mint and red pepper flakes. Season to taste with salt and pepper.
2. In a food processor or blender, purée the almonds, garlic, yogurt and about a quarter of the cucumbers. Pulsing, drizzle in the olive oil.
3. In a large bowl, mix together the remaining cucumbers with the purée, mint and red pepper flakes. Season to taste with salt and pepper.
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