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Feel free to adjust the flavors here to suit your tastes. Use extra garlic and hot curry powder for a spicy dish, or keep it cool with more subtle seasonings. This makes a great first course on a hot summer evening.

Yield: 4 servings

Prep time: 20 minutes

Refridgeration time: 2+ hours

Difficulty Level: Easy-Moderate

Soup:

• 1 small clove garlic
• 2 large cucumbers (about 12 ounces each)
• 1 1/2 cups Horizon Organic® plain yogurt, divided
• 1 cup Horizon Organic milk
• 2 tsp. freshly squeezed lemon juice
• 1 tsp. chopped fresh chives
• 1 tsp. salt
• Freshly ground black pepper to taste

Curried Yogurt Garnish:

• 1/2 cup Horizon Organic plain yogurt
• 1/2 tsp. curry powder
• Pinch of salt
• Chopped fresh chives, for sprinkling

Place the garlic in a food processor and pulse briefly until minced. Slice the tough ends away from each cucumber and discard. Cut the cucumbers in half lengthwise (do not peel), and use a spoon to scoop out and discard the seeds. Cut the flesh into chunks. Add the cucumber chunks, yogurt, milk, lemon juice, chives, salt, and pepper to the food processor and process until smooth. Transfer the soup to a container, cover, and refrigerate for at least 2 hours before serving.

To prepare the garnish, whisk together the yogurt, curry powder, and salt. Cover and refrigerate for at least two hours. Taste the soup and the garnish just before serving and adjust the seasonings as desired. Spoon the soup into bowls, top each with a dollop of curried yogurt, and sprinkle with chopped chives.

Calories 109; Protein 11g; Carbohydrates 12g; Fat 3g; Saturated Fat 2g; Cholesterol 12mg; Sodium 698mg; Calcium 30% DV

Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.