Recipe - Cucumber-Mint-Yogurt Soup

2 md Cucumbers; peeled and
seeded
2 cup (500 ml) yogurt
One half Lemon; juice of
3 tablespoon (45 ml) chopped mint leaves
Freshly ground black pepper
Thin slices of lemon and
sprigs of mint; as garnish

From: Norma Butts nbutts@PORTAL.CA

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 icecold in soup bowls, each
bowl garnished with a thin slice of lemon and a sprig of mint.

EATL Digest 1 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.