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11⁄2 cups Basic Vegetable Stock (see p. 34)
or vegetable broth
1 cup water
1 cup each: chopped onion, cubed peeled
potato, sliced peeled cucumber
1 teaspoon ground cumin
11⁄2 cups plain yogurt
2 tablespoons cornstarch
Salt and white pepper, to taste
Roasted Red Pepper Swirl (recipe follows)

Procedure:

Combine all ingredients, except yogurt, cornstarch, salt, pepper, and
Roasted Red Pepper Swirl, in slow cooker; cover and cook on high 2 to 3
hours. Stir in combined yogurt and cornstarch, stirring, 2 to 3 minutes.
Process mixture in food processor or blender until smooth; season to taste
with salt and white pepper. Serve warm or refrigerate and serve chilled.
Spoon 2 tablespoons Roasted Red Pepper Swirl into each bowl of soup and
swirl with knife.