Sunday, May 17, 2009

Cold Cucumber Soup

This cold soup makes a good complement to spicy dishes. It is a great soup for the summer as it is easy to digest and cools the body down.
4 medium cucumbers
2 cups (500 ml) nonfat plain yogurt
2 tablespoons (30 ml) fresh dill
½ teaspoon (3 ml) salt
1 teaspoon lemon juice

Slice the cucumbers lengthwise. Scoop out and discard the seeds, then slice into rounds. Process all the ingredients in a blender until smooth. Refrigerate for 30 minutes. Serve cold.

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