COLD CUCUMBER SOUP

I never serve soup myself, but I love it when someone else does. My friend Gary does, He is to soup, what Lucrezia Borgia was to poison. An Expert! This soup is perfect on a warm summer night, and it gives you a starter if you are serving salad as the main course.

INGREDIENTS

1 small or medium sweet onion (Like Vidalia)

2 cups plain yoghurt

2 tsps white vinegar

2 tsps olive oil

12 fresh mint leaves

1 clove of garlic (or two)

1 tsp salt

1/2 tsp dried dill weed or 1 tbsp fresh dill

1 Cucumber, peeled and seeded and quartered lengthwise.

PROCEDURE

In a food processor, with shredding disk in place, shred the onion.
Replace disk with metal blade and add yoghurt, vinegar, oil, mint, garlic, salt and dill.
Process until smooth, about 15 to 20 seconds. Pour into a bowl.
Remove metal blade and re-insert shredding disk. Cover and push cucumber through feed tube. Shred using moderate pressure.
Fold into the contents of the bowl, cover and chill. Serve cool with fresh dill on top.