Cold Summer Soup Recipe - Cucumber Soup

This is a delicious and light soup for the summertime. If you are ambitious and have a garden, this is a great way to use up the cucumbers you have been growing. If not, this is an easy yet elegant soup to impress friends. Consider using it before a fine meal, or even as an appetizer for your Barbeque, or before cold sandwiches on a hot day.

3 cucumbers peeled and seeds removed, cut into pieces

1 cucumber peeled and chopped into small ¼ inch cubes (garnish)

1 ½ cups plain yogurt (lowfat optional)

1 ½ cups milk (whatever is on hand)

1 teaspoon lime juice2 tablespoons parsley (flat or curly)

2 tablespoons chopped Dill

2 tablespoons chopped Chives

In a food processor, process the first three cucumbers until smooth. Add the remaining ingredients, and blend. Chill the soup in the refrigerator, at least one hour. Serve in chilled bowls, with the chopped cucumber garnish.