Cold Cucumber Soup With Fresh Coriander

• 5 medium cucumbers, well chilled
• 4 fresh scallions
• 4 tablespoons coriander leaves
• 1 cup plain yogurt
• 1 tablespoon fresh lime juice
• 3/4 teaspoon ground cumin
• Salt and freshly ground white pepper
• Thin slices of cucumber and fresh coriander sprigs for garnish

1. Peel the cucumbers and chop them coarsely.
2. Chop the scallions.
3. Place the cucumbers, scallions and coriander leaves in a blender and process until finely pureed.
4. You may need two shifts.
5. The soup can also be prepared using a food processor but the texture will not be as fine.
6. Transfer to a bowl and stir in the yogurt.
7. Add the lime juice.
8. Season with cumin, just a dash of salt and pepper to taste.
9. Chill until ready to serve and stir before serving.
10. Garnish each serving with a thin slice of cucumber topped with a sprig of coriander.

cucumbers, fresh scallions, coriander leaves, plain yogurt, lime juice, ground cumin, salt, cucumber

Taken from cooking.nytimes.com/recipes/3824 (may not work)