Recipe: Curried Cucumber Soup

Vegetarian. Serves 4-6.


2-1/4 cups plain non-fat yogurt
1-1/4 lbs. cucumber
1 garlic clove
1-1/2 tsp. salt
1/2 tsp. ground cumin
1 tsp. lemon curry powder


Place yogurt in a cheesecloth lined strainer and refrigerate for 1-2 hours. Peel, seed and dice cucumber, and reserve 1/4 cup diced cucumber. Put remaining cucumber and garlic in blender and puree. Stir salt, cumin and curry into drained yogurt. Mix puree, yogurt and reserved cucumber and chill about 2 hours.