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Chilled Cucumber Soup with Pickled Red Onion

  • Total Time:
  • Servings: 4

To make this soup less tart, add less of the pickled red onion.

 

slideshow Cold Soup Recipes

 

KEY: Summer, Fast - Column, Barbecue/Cookout, American, Southwestern/Tex-Mex, Appetizers/starters, Soups & Stews, Fast, Healthy, Make Ahead, Vegetarian, Dinner, Lunch

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Ingredients

  • 1/4 cup rice vinegar
  • 1/2 cup thinly sliced red onion
  • 1 tablespoon sugar
  • 1/2 red jalapeño, seeded and thinly sliced
  • 3 cups plain yogurt
  • 2 pounds cucumbers—peeled, seeded and chopped
  • 1/2 cup milk
  • 10 mint leaves
  • 1 teaspoon ground cumin
  • Salt and freshly ground white pepper

How to make this recipe

  1. In a small saucepan, combine the vinegar with the onion, sugar and jalapeño and bring to a boil to dissolve the sugar. Transfer to a small bowl and let cool.
  2. In a blender, working in 2 batches, puree the yogurt with the cucumbers, milk, mint and cumin. Season the soup with salt and pepper. Ladle into bowls and garnish with the pickled red onion and jalapeño and a drizzle of the pickling liquid.
Contributed By Published September 2004

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