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LOCATION: Recipes >> Soups >> Cucumber Yogurt 03

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COLD CUCUMBER AND YOGURT SOUP WITH FRESH MINT
4 servings

1 tablespoon butter
1 cup chopped onions
1 teaspoon finely chopped garlic
4 cups peeled, seeded and sliced cucumbers
2 teaspoons curry powder
2 cups fresh or canned chicken stock
Salt and freshly ground pepper
2 cups plain yogurt
1 cup peeled, seeded cucumbers cut into 1/4-inch cubes
2 tablespoons chopped fresh mint

Heat the butter in a saucepan and add the onions and garlic. Cook,
stirring over medium heat, until wilted; do not brown. Add the
sliced cucumbers, curry powder, chicken stock, salt and pepper.
Bring to a simmer and cook for 5 minutes, stirring occasionally.

Put the mixture in a food processor and pulse to blend to a fine
texture. Pour the mixture into a bowl. Chill thoroughly.

Stir in the yogurt, cucumber cubes and mint. Blend well and serve
in a chilled bowl.

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