Chilled cucumber soup

Time 20 minutes
Yields Serves 4 to 6
Chilled cucumber soup

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.

From test kitchen director Donna Deane.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
Donna Deane
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