Chilled Cucumber Soup
Pairs well with Frutézia^® Sunshine Blend
Serves 4

2 lbs. Cucumbers
1C Plain yogurt
2T Fresh dill, chopped
1 Garlic glove, crushed
1 Bay leaf
Juice of 1/2 lemon
Salt and freshly ground black pepper to taste

Peel, seed and slice the cucumbers. Then put the seeds and cores in a strainer, and press out and save the juice. Put the cucumber in a food processor or blender with the reserved juice, add the garlic, lemon juice and dill. Then mix, adding yogurt slowly. Pour into a large serving bowl, slip in the bay leaf and store in the refrigerator for an hour. Season the finished soup with salt and pepper, and serve cold.