Serves 4 to 6
Total time: about 20 minutes, plus chilling time
This recipe is from Los Angeles Times test kitchen director Donna Deane.
2 European cucumbers (about 1 lb. each), but into 2-inch chunks
2 c. plain yogurt
1 clove garlic, finely mined
1 tsp. white wine vinegar
3/4 tsp. salt
1/4 tsp. white pepper
2 tbsp slivered radish (1 to 2 radishes), reserved in ice water
Maldon sea salt
4 small basil leaves, cut into julienne strips
In a blender, puree the cucumber and yogurt together in batches until smooth. Pour each batch into a large bowl.
Stir in the garlic, vinegar, salt and pepper. This makes about 6 cups soup.
Cover and refrigerate several hours or overnight until well chilled.
To serve, top each serving with slivered radish, a sprinkle of Maldon salt and a few julienne-cut basil leaves.
