Cucumber And Garlic Soup With Mint
serves 2-4
Recipe from cookthink
This cold soup is a breath of fresh air any muggy summer day - a refreshing sip with a bit of spice.
ingredients
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
timer
prep: 10 minutes
total: 20 minutes
tools
baking sheet
food processor
bowl
instructions
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.
Comments
sdavis6b Says: January 17, 2008 at 01:25 PM
Is this to be served cold? It sounds like it...