Cooking Tips & Hints
                  Week 65 Featured Recipe
Please call or visit the websites of the sponsors that make this website possible.

                CUCUMBER SOUP
Since the weather is so hot (already) and the cucumbers are plentiful from the garden,I decided to try this "cool" cucumber soup. I have never really eaten a cold soup before and was pleasantly surprised in the amount of flavor this soup had. I served it with tuna fish on rye bread. The flavors complimented each other and were very pleasing to the palate.

Cutting Board
 Garlic Pres
 Mortar & Pistol
 Food Processor or Blender

 1 lb cucumbers, peeled, seeded and
  tsp salt
 1 cups fat-free plain yogurt
 1/4 cup onion, chopped
 1 garlic clove, minced
 4 tsp fresh dill, snipped

PREPARATION: Place cucumbers in a colander over a plate, sprinkle with salt
and toss. Let stand for 30 minutes. Discard liquid if there is any. Rinse and drain
well, pat dry. Place the cucumbers, yogurt, onion and garlic in a food processor.
Cover and process until smooth. Stir in the dill. Serve immediately in chilled bowls.
Garnish with additional dill.