Cucumber Yogurt Mint Soup
|Plain yogurt||8 Ounce (low fat)|
|Lime juice||1 Tablespoon|
|Cumin||1⁄2 Teaspoon, ground|
|Mint||1⁄3 Cup (5.33 tbs), snipped (fresh)|
Peel the cucumber; cut in half lengthwise.
Scoop out and discard seeds.
Cut cucumber into 1/2-inch slices.
In a blender container or food processor bowl combine the cucumber, yogurt, 'lime juice, honey, cumin, and salt.
Cover and blend or process until smooth.
If desired, blend in milk to thin soup.
Stir in fresh mint.
Transfer cucumber mixture to a storage container.
Cover and chill for 2 to '24 hours.
Stir before serving.
If desired, garnish each serving with additional fresh mint.