Food & Wine

Cucumber Soup

The cover of the Tri-City Herald's Food & Wine section June 25 will feature tips on grilling seafood. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.

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. Purée:

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 purée. 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. Makes four servings.

From: Williams-Sonoma FOOD MADE FAST Soup, Recipes by Georgeanne Brennan.