Title: Cucumber and Yoghurt Soup
Categories: Soup Diet Check
Yield: 3 Servings

15	ml	Butter or light olive oil
1	sm	Onion, finely chopped
1/2	lg	Cucumber, peeled and cut into 5mm (1/4 in) dice
450	ml	Plain yoghurt
250	ml	Chicken or Veg stock
		Grated rind and juice of half a lemon
2	ts	Mint finely chopped
		Mint sprigs to garnish

Melt the butter in a saucepan, add onion and cucumber and cook over a very gentle heat for 8 - 10 minutes. Leave to cool.

Whisk the yoghurt in a bowl until smooth. Add the onion mixture and the stock. Stir in the lemon rind and juice, with the mint. Add salt and pepper to taste. Cover the bowl and chill for several hours. Serve in chilled bowls, garnished with sprigs of mint.

from "Mrs Beeton's Book Of Cookery and Household Management" 1992 ed.

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