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Chilled Cucumber Soup

  • 2 pounds cucumbers, peeled and cubed
  • 1/2 cup packed fresh mint leaves
  • juice of 1 lemon
  • 2 1/2 cups yogurt
  • 1/4 cup  heavy cream
  • 2 Tbs. honey
  • salt and pepper to taste

Combine everything except the cream in a blender and puree until smooth. Taste and adjust seasonings. Transfer to a bowl, and stir in cream. Chill for 2-3 hours before serving. Garnish with a sprig of mint, and a handful of chopped cucumbers, tomatoes, and corn kernels.

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