Yogurt, Cucumber And Spearmint Soup

• 1 medium to large cucumber, peeled, seeded and chopped
• 1/2 cup spearmint leaves, washed and dried
• 2 cups low-fat yogurt
• Juice of 1 lime
• 1/2 teaspoon cumin
• 1/2 teaspoon fine sea salt
• 2 tablespoons lightly toasted pine nuts or roughly chopped walnuts or salted green pistachios (optional, for garnish)

1. In a food processor, combine cucumber chunks, spearmint leaves and 1 cup yogurt.
2. Pulse until pureed.
3. Add the rest of the yogurt, lime juice, cumin and salt, and blend.
4. Transfer to a bowl, cover and refrigerate 3 hours or overnight.
5. To serve, stir throughly, taste for seasoning and ladle into small bowls or cups.
6. Sprinkle each with 1 teaspoon nuts, if desired.

cucumber, spearmint leaves, lowfat yogurt, lime, cumin, salt, nuts

Taken from cooking.nytimes.com/recipes/6881 (may not work)