Chilled Cucumber Soup with Sheep's Milk Fromage Blanc

This is a delicious chilled soup. The mint works wonderfully with the cucumber and cheese.

One year ago: Gooey Ginger Chicken
Two years ago: Pear Couscous with Olives, Roasted Tomatoes and Feta

Chilled Cucumber Soup with Sheep's Milk Fromage Blanc (from The Cheesemonger's Kitchen)

Ingredients
910 g cucumbers, peeled and seeded
1/2 small red onion, chopped
1/2 cup fresh mint leaves
225g sheep's milk fromage blanc
salt and pepper
smoked paprika for sprinkling

1. In a food processor, pulse the cucumbers, onion, and mint to a smooth puree.
2. Add fromage blanc and season with salt and pepper. Pulse to combine.
3. Transfer to a container, cover and chill for at least 30 minutes.
4. Divide into 4 chilled bowls and sprinkle with paprika.