You may also like
Categories:Viewed: 44 - Published at: 7 years ago
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
Method
- 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.)
- Ladle soup into bowls.
- Top with radishes and serve.
