|Cucumbers||2 , unpeeled and sliced|
|Onion||1 , sliced|
|Potato||1 Small, diced|
|Stock||1 Cup (16 tbs)|
|Yogurt||2 Cup (32 tbs)|
|Garlic||1 Clove (5 gm)|
|Nutritional yeast||3 Tablespoon|
|Peanut oil||3 Tablespoon|
|Mint||1 Tablespoon, crushed|
Place cucumbers, onion and potato in a saucepan with stock and cook for 10 minutes until vegetables are almost soft.
Add 1 cup cold water.
When mixture is cool, pour off liquid and put vegetables in blender with yogurt, dill, garlic, nutritional yeast, oil, and mint leaves.
Blend until smooth.
Chill and serve with a dab of yogurt and fresh mint leaves.
The soup makes a nice accompaniment to a fruit or vegetable salad and a hearty dessert.