EURO-STYLE CUCUMBER SOUP

Euro-Style Cucumber Soup image

Provided by Mark Bittman

Categories easy, quick, soups and stews, appetizer, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 medium cucumbers
Salt and freshly ground black pepper
1 1/2 cups chicken stock, chilled
1 1/2 cups yogurt, preferably full-fat
2 shallots, peeled and minced, or about 1/4 cup minced red onion or scallion
1 cup chopped watercress (optional)
1 cup roughly chopped dill or mint

Steps:

Peel cucumbers, then cut them in half lengthwise. Scoop out seeds. Slice cucumbers as thinly as possible (a mandoline is ideal for this). Mix them in a bowl with 2 teaspoons salt and refrigerate for about 20 minutes.
Add stock, black pepper, yogurt, shallots and watercress if you like, and stir. Taste and adjust seasoning. Just before serving the soup, garnish with the herb of your choice.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 4 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 10 grams