1 teaspoon white wine vinegar
1/4 teaspoon white pepper
2 tablespoons slivered radish (1 to 2 radishes), reserved in ice water
Maldon sea salt
4 small basil leaves, cut into julienne strips
1. In a blender, puree the cucumber and yogurt together in batches until smooth. Pour each batch into a large bowl.
2. Stir in the garlic, vinegar, salt and pepper. This makes about 6 cups soup.
3. Cover and refrigerate several hours or overnight until well chilled.
4. To serve, top each serving with slivered radish, a sprinkle of Maldon salt and a few julienne-cut basil leaves.
Each of 6 servings: 76 calories; 5 grams protein; 12 grams carbohydrates; 1 gram fiber; 1 gram fat; 1 gram saturated fat; 5 mg. cholesterol; 351 mg. sodium.
Crab salad with cucumber
Total time: About 1 hour
Note: From Donna Deane
1 1/2 pound cooked Dungeness crab, cleaned (you will have about 1 1/2 cups crabmeat)
2 tablespoons fresh lemon juice
1 teaspoon minced shallot