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Title: Minty Cucumber Soup
Categories: Polkadot Epona Soup
Yield: 6 Servings
| 7 | sm | Cucumbers, peeled, halved, and seeded |
| 1 | Clove garlic, minced | |
| 2 | c | Chicken broth |
| 3 | c | Plain low-fat yogurt |
| 2 | ts | Salt (or to taste) |
| 1 | ts | White pepper (or to taste) |
| 1 1/4 | c | Fresh mint leaves |
| 1 | ts | Lemon juice |
| 3 | Radishes, finely chopped | |
| 6 | Sprigs mint |
Cut 6 of the cucumbers into 1 inch pieces. Cut the remaining cucumber into 1/4-inch dice and reserve. Combine 6 cucumbers and garlic in food processor and process for 30 seconds. Add next 6 ingredients and process until smooth. Pass mixture through food mill or fine mesh strainer into a mixing bowl. Chill, covered, for 3 hours. To serve, ladle into individual bowls. Garnish with radishes, reserved cucumber, and a sprig of mint. Serves 6 from "The New Basics Cookbook" by Julee Rosso & Sheila Lukins:
* The Polka Dot Palace BBS 1-201-822-3627 Posted by EPONA By fatfree-request@fatfree.com on Jun 16, 1997
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