From Soup: A Way of Life by Barbara Kafka.  Read Maxine Wolfson's review of this cookbook.
 
Cucumber Soup

Think of this as the soup version of raita.
 

  • 4 medium cucumbers, peeled, quartered, seeded, and cut across in 2-inch (5-cm) lengths
  • 1 tablespoon kosher salt
  • 2 large cloves garlic, smashed and peeled
  • 1/3 cup (20 g) packed mint leaves
  • 1 1/3 cups (300 g) plain yogurt
  • 2 cups (500 ml) ice water
  • Freshly ground black pepper, to taste
  • 16 to 20 mint leaves, for serving

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    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