Yogurt Salad:

2 c. plain yogurt
2 tbsp. minced fresh mint or 2 tsp. dried
2 cloves crushed garlic
2 large cucumbers, sliced
1 bunch watercress
6 radishes, sliced

Combine the yogurt with the mint and garlic. Stir in the cucumber slices. Wash and dry the watercress. Arrange each serving of cucumbers on a bed of watercress and garnish with the radish slices.

Serves 6.

Yogurt Soup:

2 cucumbers, peeled, seeded and chopped
1 1/2 pt. plain yogurt
1/2 onion, chopped
salt to taste
1 cucumber, cut into thin slices
1 tbsp. dill

Blend the chopped cucumber with the yogurt and onion until smooth. Add salt to taste and chill before serving. Garnish with cucumber slices and chopped dill.