Cucumber Yogurt Soup

Ingredients

4 medium to large cucumbers, peeled, then seeded after cutting a few slices for garnish

1/2 cup packed fresh mint leaves

2 cups Glenisk Whole or Low fat milk

2 cups Glenisk Natural yogurt

1 to 2 tablespoons honey

1 teaspoon chopped fresh dill

2 to 3 scallions (white and green parts), chopped

Salt and freshly ground black pepper, to taste.

Preparation

Reserve a few cucumber slices and whole mint leaves for a garnish. Chop the remaining cucumber into large pieces, then purée in a blender or food processor with the remaining mint, milk, yogurt, honey, dill, scallions, salt and pepper. Chill for several hours.

Serve cold, garnished with the reserved mint leaves and cucumber slices. A simple and mild cold soup, with a beautiful pale-green color. Serve it as a refreshing summer appetizer.

Serves

6