Chilled Minted Cucumber Yogurt Soup
|Onion||1⁄2 Small, cut in to chunks|
|Garlic||1 Clove (5 gm)|
|Plain low-fat yogurt/Low fat yogurt||2 Cup (32 tbs), divided (DANONEÂ®)|
|Thinly sliced fresh mint leaves||3 Tablespoon|
|Freshly ground pepper||1⁄8 Teaspoon|
|Ground red pepper||1 Pinch|
|Thin cucumber slices||4|
Peel cucumbers and halve lengthwise.
Scoop out seeds with spoon and discard.
Cut cucumbers into chunks.
Place cucumbers, onion and garlic in food processor.
Process until smooth.
Add 1 cup yogurt and process until smooth.
Scrape into a medium bowl or soup tureen.
Stir in remaining 1 cup yogurt, mint, salt, pepper and ground red pepper.
Cover; chill at least 2 hours before serving.