Home -> [Cheese & Eggs, Dairy, Herbs & Spices, Mint, Soups & Stews, Yogurt] -> [Yogurt & cucumber soup with mint & dill Recipe]
 
 

Yogurt & cucumber soup with mint & dill
Artist: _
Categories: Cheese & Eggs, Dairy, Herbs & Spices, Mint, Soups & Stews, Yogurt
Yield: 6
Rating: 0
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Ingredients:
3 cupLowfat yogurt
2 cupLowfat (1%) milk
1 largeCucumber, peeled, seeded and
Coarsely grated
2 medCloves garlic, peeled and
Mashed in a mortar and
Pestle, or put through a
Garlic press
2 tbspOlive oil
2 tbspPlus 1 tsp. finely chopped
Fresh dill weed, divided
1 tbspFinely chopped fresh mint
2 tbspFresh lemon juice
1/4 To ?teaspoon salt
Freshly ground black pepper
To taste
4 Drops hot pepper sauce
6 Paper-thin slices cucumber
With skin
Procedures:
1Put the yogurt into a cheesecloth-lined strainer and let drip over a bowl 2 hours at room temperature, or overnight in refrigerator.
2Discard the water and place yogurt in a bowl.
3Whisk the milk into the drained yogurt until smooth.
4Stir in the cucumber, garlic, olive oil, 2 tablespoons dill, mint, lemon juice, salt, pepper and hot pepper sauce.
5Refrigerate 1 to 2 hours, until ice cold.
6Garnish each serving with a little of the remaining teaspoon dill and a slice of cucumber.
7Data per serving: calories......153 carbohydrates......14g monounsaturated fat....4g protein........9g sodium...........212mg polyunsaturated fat....1g fat............7g saturated fat.......2g cholesterol..........10mg from "from tapas to meze" by joanne weir submitted by cheryl on fri, 4 aug 1995 125825 ~0700
 
 
 
 

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