Cold Yogurt Soup

Yield: approximately 4 servings

Ingredients

• 1 large cucumber
• 2 cups Dannon Plain Yogurt
• 2 tablespoons vinegar
• 1 teaspoon salt
• 1 clove garlic, pressed, if desired
• 3 medium tomatoes
• 1/2 cup finely chopped onion or scallions

Instructions

1. Peel cucumber and cut lengthwise into halves. Discard seeds. Cut into chunks. Combine in electric blender or food processor the cucumber, yogurt, vinegar, salt, garlic and onion.
2. Blanch tomatoes; peel and chop. Can also substitute canned tomatoes. Stir tomatoes into yogurt mixture.
3. Chill for several hours or overnight and serve.
4. Minced cucumber, onions, green pepper and tomatoes can be used as a garnish.