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.