HERE’S OUR WEIGHT-LOSS report for April, and it looks as though interest in this attempt to lose weight is waning among participants.

So here’s the final report.

Ethel Woods: Down another 10 pounds, as well as another dress size.

Ghanell Forester: A loss of 2.5 pounds.

Karen Fogo: A loss of 3.6 pounds.

Vanessa Walden: Down another pound.

Me: A loss of 4.4 pounds.

For the record, our team of five lost 21.5 pounds in April, bringing us to a total of 113.3 pounds since we began in February.

I congratulate all of those who have been a part of the weight-loss effort. As a team, we did a pretty good job.

TASTE OF THE WEEK: While I’m on this diet, I’ve stayed away from the new salad Zaxby’s has been advertising.

In fact, I look in the other direction when passing by the Soddy-Daisy location. Otherwise, the temptation would be too great.

I love any of their salads, but this new Asian one, called the Zensation Zalad, looks phenomenal. And I have heard on good authority that it’s one of the best ever.

But, according to www.zaxbys.com, it won’t be around for too long, so try it now. If you like it, let them know. That’s the best way to bring it back.

CAROL GELLES’ “100 Best Vegetarian Recipes” ($16.95, John Wiley & Sons) is one of those great little books that’s not so overwhelming that you have to spend hours turning the pages.

You’ll find good recipes in its 163 pages, plus some good cooking tips to round it out.

With summer’s bounty of fresh-from-the-garden vegetables coming in soon, this may be your favorite book of the season.

Here’s one recipe I fully intend to make with what I hope will be a bumper crop of cucumbers this summer.

Chilled Cucumber Soup

Summer days and cucumbers were made for each other. If you’re feeling decadent, replace some of the buttermilk with heavy cream. When mixing the soup, a blender works a little better than a food processor.

2 medium peeled, seeded cucumbers, coarsely chopped

3 medium scallions, coarsely chopped

1 cup vegetable broth (homemade or store-bought)

6 sprigs fresh dill or 1/2 teaspoon dry dill

1 cup buttermilk

1/4 teaspoon anchovy-free Worcestershire sauce

1/4 teaspoon salt, or to taste

1/8 teaspoon freshly ground black pepper

Place the cucumbers, scallions, vegetable broth and dill in a blender. Cover and puree. Add remaining ingredients, cover and blend until combined. May garnish with scallion, avocado or cucumber chunks.