Chilled Cucumber Soup with Pickled Red Onion
To make this soup less tart, add less of the pickled red onion.
Chilled Cucumber Soup with Pickled Red Onion
Chilled Cucumber Soup with Pickled Red Onion
Chilled Cucumber Soup with Pickled Red Onion
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TOTAL TIME:
30 MIN
- SERVINGS: 4
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
Directions
- 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.
- 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.
Chilled Cucumber Soup with Pickled Red Onion
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