Instructions: In a small bowl, with a wire whisk, beat together the tomato juice and yogurt.

Crush the garlic through a press into the liquid or smash it with the side of a wide-bladed knife and add to the liquid.

Rub the pinch of herb between your fingers and add to the liquid. Stir in, adding a little salt, if desired, and a turn of the peppermill.

Chill well before serving.

This recipe makes 1 serving.

Variation: About 1/3 cup diced cucumber is an ideal addition. Of course, fresh dill or mint is superior to dried.

Comments: The idea for this refreshing soup came from Lillian and Miles Cahn, owners of The Coach Farm, goat cheese and yogurt producers in Columbia County, New York, only two hours north of Manhattan. The Cahns use their own incomparable Yo-Goat, a liquid yogurt culture, but the soup is delicious with any plain yogurt.

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