Cucumber Soup

This chilled soup is delicious on a hot summer day.

Yield	4-6 servings
Time	1 hour
Tools	grater bowl wooden spoon
Ingredients	4 c cucumber, peeled, seeded, and grated 2 c water 2 c yogurt ½ – 1 t salt small clove garlic, minced 1 T fresh dill 1 T maple or agave syrup (optional) fresh herbs for garnish (e.g., mint, chives), minced
Directions	Mix everything but the garnish in a bowl. Chill for at least an hour. Ladle into bowls, top with herbs, and serve.
Notes	Adapted from Molly Katzen’s New Moosewood Cookbook, in which it’s called “Chilled Cucumber-Yogurt Soup” – read my review. Buy it: Amazon.com \| Amazon.co.uk
	Key to abbreviations and conversions