Chilled cucumber soup. (Eric Boyd / Los Angeles Times )
Mild yet refreshing, this chilled soup comes together in about 20 minutes, combining cucumbers with tangy yogurt, a little garlic and bright vinegar. Make it first thing in the morning, then chill until ready to serve for dinner. Garnish with slivered radish and julienned basil right before serving.
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Chilled cucumber soup
Total time: About 20 minutes, plus chilling time
Servings: 4 to 6
Note: From former Test Kitchen director Donna Deane.
2 European cucumbers (about 1 pound each), cut into 2-inch chunks
2 cups plain yogurt
1 clove garlic, finely minced
1 teaspoon white wine vinegar
3/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons slivered radish (1 to 2 radishes), reserved in ice water
Maldon sea salt
4 small basil leaves, cut into julienne strips
1. In a blender, puree the cucumber and yogurt together in batches until smooth. Pour each batch into a large bowl.
2. Stir in the garlic, vinegar, salt and pepper. This makes about 6 cups soup.
3. Cover and refrigerate several hours or overnight until well chilled.
4. To serve, top each serving with slivered radish, a sprinkle of Maldon salt and a few julienne-cut basil leaves.
Each of 6 servings: 76 calories; 5 grams protein; 12 grams carbohydrates; 1 gram fiber; 1 gram fat; 1 gram saturated fat; 5 mg. cholesterol; 351 mg. sodium.