Another vote for Cucumber Soup, but my version calls for substantially more yogurt for a creamy texture & sourness to contrast with the cukes. It's incredibly cooling on a hot day. I made up the recipe last time trying to imitate something I'd had in a Greek deli, so this is not exact, but here are the guidelines:3-4 cucumbers, peeled, seeded & roughly chopped (enough to yield 3-4 cups)1 large container (16 oz) plain or low-fat plain yogurt (not fat free)1 T. lemon juice1/2. t. white vinegar1 t. sugar2-3 T. dillPut cucumber & yogurt into blender & blend on low setting until mixed. Add other ingredients to taste.The sugar is very important but should be masked by enough lemon juice & vinegar that you don't really taste it. I think the dill is key too.Enjoy!Protomolly.
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