This pretty and refreshing soup - flavored with curry, cumin, ginger and garlic-is quick to prepare: Just put everything in the blender and puree it.
Recipe information
Yield
Serves 6
Ingredients
2 1/4 cups plain yogurt
1 1/4 pounds pickling cucumbers, trimmed, peeled, cut into 1-inch pieces.
2 garlic cloves, minced
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons curry powder
1/4 teaspoon (generous) ground ginger
Thinly sliced radishes
Preparation
Step 1
Combine yogurt, cucumbers, garlic, salt, cumin, curry and ginger in blender. Puree until smooth. Strain through fine sieve into large bowl. Refrigerate until well chilled, about 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
Step 2
Ladle soup into bowls. Top with radishes and serve.
