Date: Tue, 23 Jun 1998 12:18:18
From: Bette Turlington (email@example.com)
this is a refreshing cooler for summer.
Chilled Cucumber-Yogurt Soup
2 c. peeled, seeded, chopped cucumbers
1 c. water
1 c. nonfat plain yogurt
1 small clove garlic
several fresh mint leaves (or dried mint)
2 ts. honey
1/2 ts. salt
1/8 ts. dill weed
Puree everything together in the blender. Adjust seasonings to taste.
Serve chilled. If you are in a hurry, use ice cubes instead of the water.
(Adapted from Moosewood Cookbook, 1977 edition)