Chilled Cucumber Soup
|Plain yogurt||16 Ounce (2 Cartons. 8 Ounce Each)|
|White wine vinegar||2 Teaspoon|
|Olive oil||1 Teaspoon|
|Cayenne pepper||To Taste|
|Chopped fresh mint||1 1⁄4 Tablespoon|
Peel the cucumber, slice in half lengthways, remove seeds with a teaspoon and chop cucumber coarsely.
Blend prepared cucumber and yogurt in an electric blender until smooth.
Add vinegar and oil and stir well.
Season to taste with salt and a pinch of cayenne pepper.
Place in a clean bowl or soup tureen, cover and chill in the refrigerator.