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.

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