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Chilled Cucumber Soup

6 Cups chopped seeded peeled cucumbers (about 4 large)
2 Cups nonfat plain yogurt
1 Tablespoon honey
1/2 Tsp. minced garlic (adjust up or down to your taste)
3 Tablespoons chopped fresh mint
Additional chopped mint for garnish


Puree half of each of first 5 ingredients in food processor or blender until smooth. Transfer to bowl. Repeat with other half of same 5 ingredients. Season with salt and pepper. Cover and chill until cold. Can be prepared 1 day ahead. Keep chilled.

Ladle soup into bowls and garnish with extra mint. Serves 6.


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