Return to Main Recipes Page/Return to Home Page

Cucumber Soup, Dill III (D, TNT)
Source: Self
Serves: 5-8 servings

2-4 cucumbers, depending on size-peeled or not as you wish
1 qt. plain yogurt, I use low fat
1-3 cloves garlic, (to taste)
Dill or mint, not both
Salt and pepper to taste
juice of 1/2 to 1 lemon

In a food processor, finely chop the garlic then add the cucumber and roughly chop.

Add the other ingredients and process until somewhat smooth, but still with texture.

Chill the soup and serve garnished with leaves of the herb you used. Make sure to serve cold and at least a few hours after you make it.

Posted by Wendy Baker

Nutritional Info Per Serving: N/A