Cucumber Soup

Think of this as the soup version of raita.
 

In a food processor, chop the cucumbers medium fine.  Scrape into a medium metal bowl.  Stir in 2 teaspoons salt.  Let stand for 1 hour and 30 minutes.

Drain the cucumber in a medium-fine sieve, pressing lightly.  Put the cucumber in a metal bowl.

In a food processor, chop the garlic and mint fine.  Add to the cucumbers.  Stir in the remaining ingredients.  Refrigerate until cold.

Before serving, stir to combine.  Top with the mint leaves.

Makes 4 cups (1 L); 4 first-course servings
 
 

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