Title: Cucumber-Mint-Yogurt Soup
Categories: Soup
Yield: 4 Servings

2 md Cucumbers; peeled and
-seeded
2 c (500 ml) yogurt
1/2 Lemon; juice of
3 tb (45 ml) chopped mint leaves
Freshly ground black pepper
Thin slices of lemon and
-sprigs of mint; as garnish

From: Norma Butts

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

EAT-L Digest 1 July 96

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