Title: Cold cucumber and yogurt soup with fresh mint
 Categories: None
      Yield: 4 Servings
 
      1 tb Butter
      1 c  Chopped onions
      1 ts Finely chopped garlic
      4 c  Peeled, seeded and sliced
           -cucumbers
      2 ts Curry powder
      2 c  Fresh or canned chicken
           -stock
           Salt and freshly ground
           -pepper
      2 c  Plain yogurt
      1 c  Peeled, seeded cucumbers cut
           -into 1/4-inch cubes
      2 tb Chopped fresh mint
 
  Chicago Tribune, 9/4/1988
  
  1. Heat the butter in a saucepan and add the onions and garlic. Cook,
  stirring over medium heat, until wilted; do not brown. Add the sliced
  cucumbers, curry powder, chicken stock, salt and pepper. Bring to a
  simmer and cook for 5 minutes, stirring occasionally.
  
  2. Put the mixture in a food processor and pulse to blend to a fine
  texture. Pour the mixture into a bowl. Chill thoroughly.
  
  3. Stir in the yogurt, cucumber cubes and mint. Blend well and serve
  in a chilled bowl.