Chilled Cucumber-Yogurt Soup

Thanks to the our members, the Flaatans, for reminding us of this refreshing and

delightful way to enjoy lots of cukes. They like it with 1/2tsp dry mustard and some

pepper, too. Mmmmm! It’s taken from the original Moosewood Cookbook.

Chilled Cucumber-Yogurt Soup

4 C peeled, seeded, chopped cucumber (or two large cucumbers)

2 C plain non-fat yogurt

1 clove garlic

a small handful of fresh mint leaves

1 T honey

1/2 t salt

1 t – 1 T dill (fresh or dried)

Puree everything in a blender. Chill. Use chopped chives as garnish.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s