1 English cucumber, seeded and diced
3 shallots, chopped
1 large clove garlic, crushed
2/3 cup cold vegetable stock
2 cups plain yogurt
1 cup low fat plain yogurt
2 - 3 tablespoons chopped fresh mint
Sea salt
Freshly ground black pepper
Fresh mint sprigs, to garnish
Preparation Instructions:
Put the cucumber, shallots, garlic, and stock in a blender or food processor, and blend until smooth. Add the yogurt and blend until relatively smooth. Pour the mixture into a bowl. Stir in the chopped mint and season well with salt and pepper. Cover and refrigerate for at least 1 hour before serving. Ladle into soup bowls and serve garnished with fresh mint sprigs. Makes 4 servings.
Variations: Use chopped fresh tarragon or cilantro instead of mint. Use 1 small onion instead of shallots.