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Chilled Cucumber Soup with Pickled Red Onion

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

  1. 1/4 cup rice vinegar
  2. 1/2 cup thinly sliced red onion
  3. 1 tablespoon sugar
  4. 1/2 red jalapeño, seeded and thinly sliced
  5. 3 cups plain yogurt
  6. 2 pounds cucumbers—peeled, seeded and chopped
  7. 1/2 cup milk
  8. 10 mint leaves
  9. 1 teaspoon ground cumin
  10. Salt and freshly ground white pepper
  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.
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