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Chilled Cucumber-Yogurt Soup
(Published: )
Prep Time Cooking Time Servings
6 people
  • 2 1/4 cups plain yogurt
  • 1 1/4 pounds cucumbers
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon grated fresh ginger
  • Thinly sliced radishes

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1)Combine yogurt, cucumbers, garlic, salt, cumin, curry and ginger in blender. Puree until smooth.
2)Strain through fine sieve into large bowl.
3)Refrigerate until well chilled, about 2 hours.
4)Ladle soup into bowls. Top with radishes and serve.

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