2 1/2 of cucumbers, peeled, seeded and coarsely chopped
1/2 of cucumber, peeled, seeded and finely chopped
1 1/2 cups of plain yogurt
2 Tbsp of fresh mint, chopped
1 clove of garlic, minced
1/2 of yellow onion, chopped
1 large slice of coarse, sourdough-type bread, crust removed
1/2 cup of low-fat, low-sodium chicken broth
of kosher or sea salt
of freshly ground pepper
Steps
In a food processor or blender, combine the coarsely chopped cucumber, yogurt, 1 tablespoon of the mint, garlic, onion, bread, and broth. Process to a smooth puree. Season with salt and pepper.
Chill for two hours or up to overnight. Stir well before serving and garnish with the finely chopped cucumber and the remaining tablespoon of mint.
