Zesty Cucumber Soup
- Peel and chunk 2 large Sweeter Yet cucumbers.
- Place in blender with 2 cups yogurt, 2 scallions, 2 hard-boiled eggs, and 1/4 cup toasted sunflower seeds.
- Add 1 tbsp each fresh dill, mint and parsley.
- Add 1 tbsp olive oil, cover and purée until smooth.
- Transfer to bowl, cover and refrigerate until well-chilled, about 2 hours.
- Season with salt and pepper.
-Ellen Ecker Ogden, author of From the Cook's Garden cookbook