Linda Cicero’s Cook’s Corner
Soupbox Cool Cucumber Soup with Mint
3 large cucumbers, peeled, seeded and cut into rough chunks
2 cups plain yogurt
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon granulated garlic
1/4 teaspoon freshly ground pepper
3 scallions, two chopped, one thinly sliced
Fresh mint leaves to taste
Put all the ingredients save the mint leaves and sliced scallion into a blender and puree. Pour into a large bowl, add the mint and scallion, and refrigerate for at least two hours. Taste and add salt and pepper as needed. Ladle into bowls and garnish with fresh mint leaves. Makes 6 servings.
Per serving: 69 calories, 37 percent from fat, 3 g fat, 2 g sat fat, 1 g mono fat, 11 mg cholesterol, 4 g protein, 7.5 g carbs, 1 g fiber, 236 mg sodium.