Cucumber and Mint Summer Soup

submitted by vicki
from US

7 small cucumbers -- peeled and seeded
1 clove garlic -- minced
2 cup chicken broth
3 cup plain lowfat 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.


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