Recipe for Cucumber-Mint-Yogurt Soup

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
2 med	Cucumbers, peeled and seeded
2 cup	(500 ml) yogurt
1/2 x	Lemon, juice of
3 tbl	(45 ml) chopped mint leaves
	Freshly ground black pepper

Instructions:

Instructions: 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.

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