Title: Cold yogurt gazpacho
 Categories: Soups, Vegetarian
      Yield: 8 servings
 
      3 md Cucumbers
      6 c  Yogurt
      2 tb White vinegar
      1 tb Olive oil
      3    Garlic cloves; minced
      1 tb Finely chopped mint
  1 1/2 ts Finely chopped dill
           Salt
 
  Peel cucumbers and slice lengthwise into halves. Scoop out seeds from
  each half with spoon. Coarsely grate cucumbers to measure about 3
  cups.
  
  Place yogurt in deep bowl and whisk or stir until completely smooth.
  Gently but thoroughly stir in grated cucumbers, vinegar, oil, garlic,
  mint and dill. Season to taste with salt. Refrigerate soup 2 hours or
  until thoroughly chilled. Place ice cube in each serving, if desired.
  
  Makes 2 to 2 1/2 quarts