Chilled Cucumber Soup

Makes about 2 cups

Process:
With the shredding disk in place, shred
1 small onion, whole or halved

Change to metal blade and add to the beaker
2 c plain yogurt
2 tsp white vinegar
2 tsp olive oil
12 to 15 fresh mint leaves (or 1-1/2 tsp dried mint leaves)
1 garlic clove
1 tsp salt

4-5 fresh dill stalks (or ½ tsp dried dill weed) (or parsley)

Process until a smooth mixture is formed, about 15-20 seconds. Remove chopping blade disturbing yogurt mixture as little as possible, and reinsert shredding disk. Cover and fit cucumber into the feed tube. Shred, using moderate pressure on plunger. Transfer the soup to a bowl. Cover and chill.

Serve very cold. If desired, top each serving with freshly chopped dill or parsley.

submitted by Patti Andrews from New Recipes for the Cuisinart by James Beard and Carl Jerome