Cucumber Yogurt Soup With Fresh Mint

* "European" hothouse cucumber, split and coarsely chopped,or 2 medium cucumbers, peeled, seeded, and coarsely chopped** green and white parts included.

In a food processor or blender process the cucumber, mint,scallions, dill, and garlic until well-combined but not smooth.

Add the yogurt and continue to puree until smooth.

Chill for 4-6 hours or overnight.

Adjust seasonings and serve the soup with the accompanyinggarnishes of cucumbers, radishes, scallions and egg.

Serves: 4This light soup uses low-fat yogurt as the base in place of the moretraditional sour cream. Not much salt is needed since the flavor ofthe soup is enhanced naturally with the fresh herbs.

Cooking Notes:

Fresh mint is much more pungent than dried. However, bunches of freshmint can be wrapped in foil and frozen. Just cut off what you need andchop.

Cucumbers should be stored separately from fruits and vegetables whichproduce ripening ethylene gas, such as tomatoes, pears and peaches.

Cucumbers, a relative of melons, are very high in water, giving themrefreshing properties that no doubt prompted the description "cool asa cucumber."

If you are fortunate enough to pick up the little pickling cucumbers,they are crisper, have less water, and can be substitutedsuccessfully. You can use 5 small ones in place of the large Europeancucumber. They similarly don't need peeling since they are unlikely tohave wax on the