Cold Cucumber-Yogurt Soup

• 3/4 tsp. salt
• 1/2 tsp. ground cumin
• 1/4 tsp. freshly ground pepper to taste
• 1 Tbs. fresh lemon juice (optional)
• 1 tsp. sugar
• 2 large cucumbers, peeled
• 1 pint plain low-fat yogurt or soy yogurt
• 1 1/4 cups low-fat milk or soy milk, or as needed
• 1/4 cup finely chopped mixed fresh herbs, such as dill, parsley or mint, or more to taste

1. Shred cucumbers on coarse blade of box grater or in food processor fitted with coarse shredding disc.
2. (You should have about 2 cups.)
3. In medium bowl, combine shredded cucumbers with yogurt, milk and herbs; mix well.
4. Mixture should be slightly thick.
5. Stir in sugar, salt, cumin and pepper, then add lemon juice if you would like extra tang.
6. Serve or refrigerate until needed.

salt, ground cumin, freshly ground pepper, lemon juice, sugar, cucumbers, yogurt, lowfat milk, herbs

Taken from www.vegetariantimes.com/recipe/cold-cucumber-yogurt-soup/ (may not work)