Contributed by (Recipe adapted from “Epicurean.com” at http://recipes.epicurean.com)

Ingredients

1 large Cucumber, peeled and sliced
2 C plain Yogurt
2 C Peach yogurt
2 C Vegetable stock, chilled
2 Tbs minced Green onions
3 Tbs minced fresh Mint
Salt and freshly ground Pepper to taste
fresh Mint leaves for garnish

Instructions

Whirl all of the ingredients together in a blender or food processor in batches until pureed. Stir together in a large bowl. Cover with plastic wrap and refrigerate until ready to serve, at least 3-4 hours. This soup may be made 24 hours in advance and refrigerated. Garnish with fresh mint leaves. Makes 10-12 servings. For a dill/lemon recipe, use 4 C plain yogurt, 1 Tbs lemon juice and 3 Tbs of dill.

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