Recipe - Minty Cucumber Soup

7 small Cucumbers, peeled, halved,
and seeded
1 Clove garlic, minced
2 cup Chicken broth
3 cup Plain lowfat yogurt
2 teaspoon Salt (or to taste)
1 teaspoon White pepper (or to taste)
1 One fourth cup Fresh mint leaves
1 teaspoon Lemon juice
3 Radishes, finely chopped
6 Sprigs mint

Cut 6 of the cucumbers into 1 inch pieces. Cut the remaining cucumber into
1/4inch dice and reserve. Combine 6 cucumbers and garlic in food processor
and process for 30 seconds. Add next 6 ingredients and process until
smooth. Pass mixture through food mill or fine mesh strainer into a mixing
bowl. Chill, covered, for 3 hours. To serve, ladle into individual bowls.
Garnish with radishes, reserved cucumber, and a sprig of mint. Serves 6
from "The New Basics Cookbook" by Julee Rosso & Sheila Lukins:

* The Polka Dot Palace BBS 12018223627 Posted by EPONA

Posted to MCRecipe Digest V1 #703 by Lisa Clarke lisa@gaf.com on Aug 1,
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