Cool Cucumber and Dill Soup

+preparation time
+diet

3 cucumbers - 2 peeled, seeded and chopped; 1 coarsely chopped for garnish
1 1/3 cups lowfat yogurt
1 1/3 cups lowfat milk
2 tablespoons roughly chopped fresh dill
1/2 teaspoon ground coriander
1 teaspoon fresh lemon juice
2 teaspoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint

Process the cucumbers in a food processor until smooth. Add the remaining ingredients and pulse to combine. Chill the soup in the refrigerator until cold, about 1 hour.

Divide among 4 chilled soup bowls and garnish with the chopped cucumber.

From "Martha Stewart's Healthy Quick Cook", page 80


With cucumbers from John Abbe's parents' garden, and herbs from a nearby community garden, this was prepared and eaten at Wagn in the Wind.

  --John Abbe.....Wed Sep 03 20:35:22 -0700 2008