Cucumber Soup

Recipe by Chef Nathan Berg

Ingredients:
6 cucumbers
8-10 fresh mint leaves
3/4 cup greek yogurt
1 Tablespoon white wine vinegar

To Prepare:
Peel, seed and chop the cucumbers into 2 inch chunks.

Combine all ingredients into a blender and puree on high speed for 1-2 minutes.

Strain soup through a sieve or some cheesecloth. Add salt & pepper to taste (white pepper seems to work better for this soup, but you can use either).

Season some additional greek yogurt with salt and pepper to use as a garnish, along with a sprig of mint.