Beat the heat with yogurt soups

For many, the summer months may mean a halt to creative meals. Cold meals that are easy to make and refreshing to eat are in great demand. Yogurt soups, served either as an appetizer or a main entree, are perfect for those who prefer eating lightly during the hot summer. Here are two you may like to try. Cold Yogurt Soup 1 large cucumber 2 cups plain yogurt 2 tablespoons vinegar 1 teaspoon salt 1 clove garlic, pressed 1/2 onion or scallions, finely chopped 3 medium tomatoes

Peel cucumber and cut lengthwise into halves. Discard seeds. Cut into chunks. Combine in electric blender or food processor with yogurt, vinegar, salt, garlic, and onion.

Blanch tomatoes, peel, and chop. Stir tomatoes into yogurt mixture. Chill several hours or overnight. Garnish with minced cucumber or tomatoes. Serves 3 or 4. Cold Lemon Avocado Soup 1 large ripe avocado 2 cups lemon yogurt 1 cup milk 3 tablespoons scallions, minced 1/2 teaspoon salt Mint leaves

Peel avocado, remove pit, and cut into chunks. Place in blender with milk, yogurt, scallions, and salt. Blend until smooth. Sprinkle with mint leaves. Serves 3 or 4.

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