Cold Cucumber and Yogurt Soup

• A small Kirby pickling cucumber
• 1 scallion
• 2/3 cup chicken broth
• 1/4 cup plain whole-milk yogurt
• Salt and freshly ground pepper
• A grating of fresh ginger
• A generous sprinkling of chopped chives and fresh dill, if available

1. Peel the cucumber, and cut into chunks.
2. Trim the scallion of coarse outer leaves, keeping the tender green; chop it and the white part into rough pieces.
3. Put the cucumber and scallion along with the chicken broth and yogurt in a food processor or a blender, and spin until well blended.
4. Season with salt and pepper and a grating of fresh ginger.
5. Pour into a chilled soup bowl, and sprinkle the herbs on top.
6. Use fish stock instead of chicken broth, and add about 1/3 cup cooked salmon broken into flakes.
7. Decrease the amount of yogurt to 2 teaspoons, and puree everything together in a blender or a food processor.

cucumber, scallion, chicken broth, milk, salt, ginger, generous sprinkling

Taken from www.epicurious.com/recipes/food/views/cold-cucumber-and-yogurt-soup-378387 (may not work)