COOL AS A CUCUMBER SOUP
adapted from Taste of Home, June/July '11
1 lb English cucumbers, seeded and sliced
1/2 tsp salt
1 1/2 c yogurt
1 green onion, coarsely chopped
1 garlic clove, minced
1 1/2 Tbsp fresh dill, minced
Place cucumber slices in a colander over a plate. Sprinkle with salt and toss. Let stand for 30 minutes. Drain well. Discard liquid. Place all ingredients in a food processor. Process until smooth. Serve cold.
*Best if made ahead of time. Refrigerate until serving.