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1. Cut 6-8 thin slices from 1 cucumber, reserve for garnish.
2. Cut remaining cucumber into ¾-inch chunks.
3. Add ½ remaining cucumber chunks and ¼ cup yogurt to blender.
4. Puree until smooth. Transfer to large bowl.
5. Repeat process with remaining cucumber, salt, mint, and pepper, and 1-cup yogurt.
6. Combine all soup and stir to combine.
7. Refrigerate until cold.
8. Serve in chilled bowls. Garnish with reserved cucumber slices and sprigs of fresh mint.
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