Cold Cucumber Soup
Recipe from Janet Campbell, who was married in Iran.
3 cucumbers peeled and sliced
1 leek or equivalent amount of onion
2 Tablespoons butter
Sautee the two (or two-thirds of the quantity if you are making more) of the cukes and onion in butter for two minutes. Run in the blender for 1 minute. Remove a portion to make way for:
the remaining raw cucumber
1 cup plain lowfat yogurt
1 teaspoon fresh chopped dill
2 teaspoons lemon juice
salt and pepper
dash of garlic powder (or half of a fresh small clove of garlic)
Blend for 30 seconds.
Chill and serve very cold, with a sprinkling of pecans
Makes 1 and 1/2 quarts