Blender Cucumber Yogurt Soup With Cumin and Paprika

• 3/4 pound cucumbers (1 European or 4 Persian), peeled and seeded if using regular cucumbers, coarsely chopped
• 1 quart plain low-fat yogurt or buttermilk
• 2 garlic cloves, peeled, cut in half, green shoots removed
• 2 tablespoons fresh lemon juice
• 1 teaspoon paprika
• 1 teaspoon toasted cumin seeds
• 1/2 pound ripe tomatoes, peeled (optional)
• Salt and freshly ground pepper to taste
• Chopped fresh dill, cilantro, mint or chives for garnish
• Thin cucumber rounds for garnish

1. Blend all of the ingredients except the herbs until smooth.
2. Taste and adjust seasoning.
3. Refrigerate for 1 hour or longer before serving.

cucumbers, lowfat yogurt, garlic, lemon juice, paprika, cumin seeds, tomatoes, salt, fresh dill, cucumber

Taken from cooking.nytimes.com/recipes/12608 (may not work)