Recipe: Cucumber and Mint Summer Soup

Cucumber and Mint Summer Soup
rec.food.recipes/Vicki Beausoleil (2001)
Serving Size : 6

7 smallcucumbers -- peeled and seeded
1 clove garlic -- minced
2 cup chicken broth
3 cup plain low fat yogurt
2 tsps salt
1 tsp white or black pepper
1 1/4 cup fresh mint leaves (or less)
1 tsp fresh lemon juice
mint leaves for garnish

Cut 6 cucumbers into 1-inch pieces. Cut remaining cucumber into thin slices and reserve for garnish.

In a food processor fitted with a steel blade or blender, combine cucumber and garlic. Process for 30 seconds. Add chicken broth, yogurt, salt, pepper, 3/4 cup mint leaves, and lemon juice. Process until mixture is smooth.

Pass mixture through a food mill or fine strainer.

Coarsely chop remaining 1/2 cup mint leaves. Fold into soup and chill, covered, for 3 hours.