Title: Cucumber-Yogurt Soup
Categories: Soup
Yield: 6 Servings

2 md Cucumbers
1 ts Salt
1 Clove garlic; pressed
2 ts Vinegar
1 tb Snipped fresh dill
1 1/2 tb Chopped fresh mint
1/3 c Water
2 ct (8-oz) plain low-fat yogurt
Dill or mint to garnish

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

From: Althea LeBlanc

Pare cucumbers;cut up. Blend in blender 1/3 c water,and rest of
ingredients,except garnish. Refrigerate until very chilled-4 hours. To
serve garnish with snipped dill or fresh mint. Makes 4 1/2 cups,6 servings.
Taken from the McCalls Cooking School Cookbook

EAT-L DIGEST 15 JUNE 1996

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