Cucumber with Yogurt and Cilantro

Summary
Prep time	20 min
Cook time	(chilling time)
Source	The Daily Soup Cookbook (pg 34)
Yield / serves	12 cups
Rating	Very good

Ingredients

• 4 cucumbers
• 1 T fresh lemon juice
• 2 garlic cloves
• 2 T sugar
• 2 1/2 t kosher salt
• 2 t ground cumin seeds
• 1/4 t cayenne
• 2 c plain yogurt
• 1 c heavy cream
• 1/2 c chopped fresh cilantro
• 2 c Basic Vegetable Stock or mineral water
• 1/2 c thinly sliced red onion
• 1/2 c chopped scallions

Preparation

Peel two of the cucumbers, remove and reserve the seeds, and cut into small triangles. Cut the remaining cucumbers in half, remove and reserve the seeds, and cut into small dice.

Puree the cucumber seeds in a blender with the lemon juice, garlic, sugar, salt, cumin, and cayenne.

Add the yogurt, heavy cream, and cilantro and process until blended.

Transfer to a large bowl and stir in the reserved cucumbers, stock, and red onion.

Refrigerate until ready to serve.

To serve, ladle the soup into bowls and top with the chopped scallions.