1 1/2 teaspoons olive oil
1/2 onion, minced
2 cloves garlic, minced
2 seedless hothouse cucumbers, diced
1 teaspoon cornstarch
3 cups chicken broth
1 tablespoon chopped fresh mint
1 tablespoon salt
1/2 tablespoon white pepper
Juice of 1 lemon
1/2 cup heavy cream
1/2 cup yogurt
Mint sprigs, for garnish


1. In soup pot heat olive oil over medium heat. Add onion and garlic and cook, stirring, until wilted. Stir in cucumber.
2. Place cornstarch in small bowl and stir in enough chicken broth to make a loose paste. Stir into pot. Stir in remaining chicken broth, the mint, salt and pepper. Bring to a boil, stirring constantly. Cover, reduce the heat, and simmer 10 minutes. Add lemon juice.
3. Working in small batches, add soup to blender or food processor and blend or process until smooth. Chill 2 hours.
4. Just before serving stir in cream. Place yogurt in plastic bag and snip off a bottom corner. Divide soup among 4 individual serving bowls; garnish each with a squiggle of yogurt squeezed from the bag and a spring of mint.

This recipe is from Kay Dalton, a contestant on the 2000 Southwest Regional Cookoff segment of the PBS series Master Chef. Dalton based the soup on the classic Greek cucumber and yogurt dip tzatziki.

Chilled Cucumber Soup with Mint
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