Chilled Cucumber and Yogurt Soup

From Cardamom & Coriander by Simon Morris. Posted here for ZWT6 and my use since it's a library book. From the start I'm wary of chilled soups but I love Indian food and this looks like raita for an appetizer. Yum! Maybe this will be the soup that changes my heart... Cooking time does not include chilling

• Ready In: 11 mins
• Serves: 4
• Yields: 4 cups

Ingredients

• 8  ounces cucumbers, seeded and diced
• 1  pint yogurt, plain (Greek yogurt is ideal)
• 2  garlic cloves, minced
• 6  sprigs mint
• 6  sprigs cilantro
• 1  teaspoon paprika
• 1  teaspoon cumin seed, roasted and ground
• 1⁄2 teaspoon salt

Directions

1. Place cucumber in blender. Add the yogurt. Add remaining ingredients and process until smooth.
2. Chill at least 2-4 hours or overnight.