Cold Cucumber and Tomato Soup

Ingredients

1 small clove of garlic pressed or finely chopped

1/2 teaspoon salt

6 cups of plain yogurt

pinch of cayenne

1/2 pound of cucumbers, halves and sliced thin

1/2 pound ripe tomatoes, finely diced

1 tablespoon dill

2 tablespoons italian parsley

2 tablespoons chives

Directions

Using the back of a spoon, mash the garlic and salt together in a large bowl. Stir in yogurt and cayenne pepper blending thoroughly. Add cucumbers and mpst of the tomatoes, folding them gently into the yogurt mixture. Adjust seasoning to taste. Refrigerate at least 15 minutes or up to 6 hours before serving. Just before serving mix in your herbs. Serve soup garnished with reserved tomatoes and diced chives.