**** Iced Cucumber Soup with Yogurt and Dill
Serves 4
1 pound cucumbers, peeled, seeded and chopped
4 scallions, chopped
1 cup cold vegetable stock
2 cups plain yogurt
1/2 cup sour cream
juice of 1 lemon
2 Tbls. chopped fresh dill or you can substitute a sprig of mint
salt and pepper
Put the cucumbers and scallions in the food processor or blender. Add
the cold vegetable stock and puree until smooth. Add the yogurt, sour
cream and lemon juice and puree briefly to blend. Transfer to a bowl and
add dill and salt and pepper to taste. Chill for at least 2 hours.
Serve in chilled bowls and garnish with a sprig of fresh dill.
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