Cream of Cucumber Soup

The perfect soup for a hot summer day

2 1/2 pounds of cucumbers (about 5, if they’re big), peeled, seeded if necessary, and coarsely chopped
2 tablespoons chopped shallots (or scallions)
1 tablespoon lime juice
1 tablespoon extra-virgin olive oil
3 tablespoons chopped dill
2 cups plain yogurt
1/2 teaspoon salt
1 pinch juniper berry (optional)
Fresh-ground black pepper to taste
2 small dill sprigs

1. In a blender or food processor, combine all of the ingredients except the 4 dill sprigs.  Blend for at last 2 minutes, or until the soup is well pureed.

2. Transfer the soup to a bowl, and chill the soup for 30 minutes.  Serve it with a dill sprig floating on the top of each bowl.

– Didi Emmons, Vegetarian Planet

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