Cucumber-mint-yogurt soup

Yield: 4 Servings

Measure Ingredient
2 mediums Cucumbers; peeled and seeded
2 cups (500 ml) yogurt
½ Lemon; juice of
3 tablespoons (45 ml) chopped mint leaves
Freshly ground black pepper
Thin slices of lemon and sprigs of mint; as garnish

From: Norma Butts <nbutts@...>

Date: Mon, 1 Jul 1996 20:24:22 -0700 If you use the long, seedless variety of cucumber you just need to peel them. Serves 4.

Puree all ingredients, except garnish, in a blender or food processor.

Chill for several hours before serving. Serve ice-cold in soup bowls, each bowl garnished with a thin slice of lemon and a sprig of mint.

EAT-L Digest 1 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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