Chilled Cucumber Yogurt Soup

From the Moosewood Cookbook


4 cups cucumber; peeled, seeded and grated     2 cups water

2 cups yogurt (nonfat OK)                                ½ to 1 tsp Salt

1 small garlic clove, minced                               1 tsp dried dill

1 TBSP Honey *optional                                  minced fresh mint and chives


Combine grated cucumber, water, yogurt, salt, garlic, dill, and optional honey in a medium sized bowl.  Stir until well blended, and chill until very cold.  Serve topped with finely minced fresh herbs.