Cucumber Soup

Ingredients:

3 medium cucumbers 1 can celery soup concentrate 1 1/4 cups plain yogurt 1 teaspoon curry powder Fresh dill sprigs

Directions: Peel cucumbers and remove the seeds. Cut into 1/2” cubes and blend in a blender or food processor. Add all other ingredients and blend until smooth. Refrigerate overnight for best flavor. Garnish with sprigs of dill.

Beth Herman is a freelance writer with interests in healthy living and food, family, animal welfare, architecture and design, religion, and yoga. She writes for a variety of national and regional publications, institutions, and websites.

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