To chill soup quickly, fill a large bowl or a sink with ice water. Pour the pureed soup into a smaller bowl and nest in the ice. Stir the soup occasionally to hasten the cooling.
- 3 cucumbers, peeled
- 1 1/2 cups plain yogurt
- 2 Tbs. chopped fresh mint
- 1 garlic clove, minced
- 1/2 yellow onion, coarsely chopped
- 1 large slice white country bread, crust removed, bread cubed
- 1/2 cup chicken broth
- Salt and freshly ground white pepper, to taste
Prepare the cucumbers
Cut each cucumber in half lengthwise. Using a teaspoon, scoop out and discard the seeds. Roughly chop 2 1/2 of the cucumbers. Finely chop the remaining cucumber half and reserve for garnish.
Puree the soup
In a food processor or blender, combine the roughly chopped cucumbers, the yogurt, 1 Tbs. of the mint, the garlic, onion, bread and broth. Process to a smooth puree. Season with salt and white pepper.
Garnish the soup
Serve immediately or, for a chilled soup, transfer to an airtight container and refrigerate for 2 to 8 hours.
Ladle the soup into bowls, garnish with the reserved cucumber and remaining 1 Tbs. mint and serve. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).