Instructions: In a blender, puree cucumber and garlic - pulsing the blades to liquify the chopped cubes. Toss in the dill, salt, water, and yoghurt and mix well. Refrigerate at least 2 hours.

When ready to serve, ladle into bowls and sprinkle with toasted almonds.

Serve cold as a first course to 4 to 6. Its easy and fast to make and very low calorie.

Comments: Cold, sharp, and tart - a superb summer first course that refreshes while it stimulates the palate. This is a favorite recipe of Maestro Kurt Masur, brilliant conductor and music director of the New York Philharmonic Orchestra. Mr. Masur, a Silesian by birth (over the centuries, thats meant German, Polish, and Czech, depending on the year and torn history of central Europe), makes the soup himself, describing it as simple and delicious - both of which are true.

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