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ICED CUCUMBER SOUP WITH CHIVES OR MINT

1 quart plain yogurt
6 cucumbers
Salt, pepper
5 tablespoons walnut pieces
3 cloves garlic, crushed
2 tablespoons wine vinegar
3 tablespoons chopped fresh chives or mint
1/4 cup olive oil
3/4 cup ice water
10 ice cubes
1 tablespoon or more chopped chives or 10 sprigs mint

Place yogurt in strainer lined with cheesecloth. Leave overnight
to drain in refrigerator.

Wipe cucumbers. Peel if they are waxed. Halve lengthwise. Scoop
out seeds with teaspoon. Slice. Sprinkle with salt. Leave 30 minutes
to draw out juices. Drain. Rinse thoroughly.

Puree cucumbers, a little at a time, in blender or food processor
with walnuts, garlic, vinegar and yogurt. Puree briefly or more
thoroughly depending on whether you desire coarse or fine-textured
soup.

Place puree in bowl. Stir in 3 tablespoons chives and olive oil.
Taste to adjust for seasonings. Cover and chill at least 3 hours
or up to 24 hours. Thin soup with ice water to consistency preferred.
Serve very cold, adding ice cube to each bowl. Top with remaining
chives. Makes 10 servings.

Note: Deep green shiny skin on a cucumber shows it has been waxed.

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