Yogurt-Cucumber Soup - cooking recipe

Ingredients

4 c. peeled, seeded and chopped cucumber
2 c. water
2 (8 oz.) cartons plain yogurt
1 Tbsp. honey
1 tsp. salt
1 clove garlic, minced
3 fresh mint leaves
3/4 tsp. minced fresh or 1/4 tsp. dried whole dill weed
cucumber slices (optional)
fresh dill weed (optional)

Preparation

Combine first 8 ingredients in a large bowl.
Pour about 1/3 of mixture into an electric blender; blend until smooth.
Pour into a pitcher or bowl; repeat procedure with remaining mixture. Cover and chill several hours.
Garnish with cucumber slices and fresh dill weed, if desired.
Yield: about 5 cups.