RECIPE

Chilled Cucumber Soup with Pickled Red Onion

  • ACTIVE:
  • TOTAL TIME: 30 MIN
  • SERVINGS: 4

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

  • ACTIVE:
  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Ingredients

  • Ingredients
    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

Directions

  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.