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Chilled Cucumber Yogurt Soup with Radishes
2 1/4 c Plain yogurt
1 1/4 lb Pickling cucumbers; trimmed, peeled, cut into 1-inch pieces.
2 Garlic cloves; minced
1 1/2 ts Salt
1 1/2 ts Ground cumin
1 1/2 ts Curry powder
1/4 ts Ground ginger; (generous)
Thinly sliced radishes
Combine yogurt, cucumbers, garlic, salt, cumin, curry and ginger in
blender. Puree until smooth. Strain through fine sieve into large
bowl. Refrigerate until well chilled, about 2 hours. (Can be prepared
1 day ahead. Keep refrigerated.)
Ladle soup into bowls. Top with radishes and serve.
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