*  Exported from  MasterCook II  *
                    Cucumber Yogurt Soup With Fresh Mint
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups                            Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Large         Cucumber -- * see note
    3      Tablespoons   Fresh Mint -- chopped
    2      Large         Scallions -- ** see note
    1 1/2  Tablespoons   Dill -- freshly snipped
    1      Clove         Garlic -- crushed
    2      Cups          Low-Fat Yogurt -- (or non-fat)
                         Salt And Freshly Ground White Pepper -- to taste
                         Cucumbers -- sliced
                         Radishes -- sliced
                         Scallions -- chopped
                         Hard-Boiled Egg -- grated (optional)
 * “European” hothouse cucumber, split and coarsely chopped,
  or 2 medium cucumbers, peeled, seeded, and coarsely chopped
 ** green and white parts included.
  1. In a food processor or blender process the cucumber, mint,
  scallions, dill, and garlic until well-combined but not smooth.
  Add the yogurt and continue to puree until smooth.
  2. Chill for 4-6 hours or overnight.
  3. Adjust seasonings and serve the soup with the accompanying
  garnishes of cucumbers, radishes, scallions and egg.
 Serves: 4
 This light soup uses low-fat yogurt as the base in place of the more
 traditional sour cream. Not much salt is needed since the flavor of
 the soup is enhanced naturally with the fresh herbs.
 Cooking Notes:
 Fresh mint is much more pungent than dried. However, bunches of fresh
 mint can be wrapped in foil and frozen. Just cut off what you need and
 Cucumbers should be stored separately from fruits and vegetables which
 produce ripening ethylene gas, such as tomatoes, pears and peaches.
 Cucumbers, a relative of melons, are very high in water, giving them
 refreshing properties that no doubt prompted the description “cool as
 a cucumber.”
 If you are fortunate enough to pick up the little pickling cucumbers,
 they are crisper, have less water, and can be substituted
 successfully. You can use 5 small ones in place of the large European
 cucumber. They similarly don't need peeling since they are unlikely to
 have wax on them.
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