 | 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 |