From Sandi's Recipe File - Chilled Cucumber & Mint Soup

Presents

"Chilled Cucumber & Mint Soup"

Recipe Source:
July 1999 Issue
Reader's Digest

Serving Size: Makes 4 servings

Amount Ingredient

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.

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