 | Lemon Balm and Cucumber Soup In a blender or food processor, coarsely chop 3 cucumbers with 1 tbsp Lemon Balm leaves, 2 scallions, 2 hard-boiled eggs, 1/4 cup toasted pecans and 1 tbsp each of fresh dill, mint and parsley. Add 3 cups plain yogurt and 1 tbsp olive oil. Blend until puréed. Season with salt and freshly ground pepper. Serve chilled. -Ellen Ecker Ogden, author of From the Cook's Garden cookbook |