Recipe - Cucumber-Yogurt Soup

2 md Cucumbers
1 teaspoon Salt
1 Clove garlic; pressed
2 teaspoon Vinegar
1 tablespoon Snipped fresh dill
1 One half tablespoon Chopped fresh mint
1/3 cup Water
2 ct (8oz) plain lowfat yogurt
Dill or mint to garnish

Date: Sun, 16 Jun 1996 03:08:13 0400

From: Althea LeBlanc TheaLater@AOL.COM

Pare cucumbers;cut up. Blend in blender 1/3 cup water,and rest of
ingredients,except garnish. Refrigerate until very chilled4 hours. To
serve garnish with snipped dill or fresh mint. Makes 4 One half cups,6 servings.
Taken from the McCalls Cooking School Cookbook

EATL DIGEST 15 JUNE 1996

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