Instructions: Combine the vegetables and 1 cup of stock in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Puree, return to the pan and whisk in the remaining stock and the half-and-half.

Serve chilled or at room temperature. Garnish with a small dollop of yogurt and a sprig of mint.

Comments: Cool, fresh, but substantial - serves 4 for lunch, with salad and bread.

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