Cucumber Soup (cold)

 

This recipes is from a restuarant in Exeter, N.H., where I ate when visiting Frances.  The soup is very easy but be certain to blanch the garlic to remove the raw flavor.

 

• 3 cucumbers, peeled
• 2 cloves garlic, blanched
• 16 oz yogurt
• salt, pepper

 

• fresh mint for garnish

 

1. Purée 2 1/2 of the cucumbers in the Cuisinart with the garlic.  Add the yogurt and combine.  Add salt and pepper to taste, which should be a whole lot of pepper.
2. Chop the remaining il the garlic in the wine for 2 minutes and then r1'/2 cucumber into small pieces and add them to the soup for texture.