Cold Cucumber and Yogurt Soup

1. 1

   Peel the cucumber, and cut into chunks.

2. 2

   Trim the scallion of coarse outer leaves, keeping the tender green; chop it and the white part into rough pieces.

3. 3

   Put the cucumber and scallion along with the chicken broth and yogurt in a food processor or a blender, and spin until well blended.

4. 4

   Season with salt and pepper and a grating of fresh ginger.

5. 5

   Pour into a chilled soup bowl, and sprinkle the herbs on top.

6. 6

   Use fish stock instead of chicken broth, and add about 1/3 cup cooked salmon broken into flakes.

7. 7

   Decrease the amount of yogurt to 2 teaspoons, and puree everything together in a blender or a food processor.

* Per serving · 4 servings · Values may vary.

No additional tips available.