Yogurt & Cucumber Soup With Mint & Dill Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Lowfat yogurt,
2 cup: Lowfat, (1%) milk
1 large: Cucumber, peeled, seeded and
Coarsely grated,
2 medium: Cloves garlic, peeled and
Mashed in a mortar and,
Pestle, or put through a
Garlic press,
2 tbsp: Olive oil,
2 tbsp: Plus 1 tsp. finely chopped,
Fresh dill weed, divided
1 tbsp: Finely chopped fresh mint,
2 tbsp: Fresh lemon juice,
1/4: To 1/2 teaspoon salt,
Freshly ground black pepper,
To taste,
4 Drops: hot pepper sauce,
6: Paper-thin slices cucumber,
With skin,
Directions:
1. Put the yogurt into a cheesecloth-lined strainer and let drip over
a bowl 2 hours at room temperature, or overnight in refrigerator.
Discard the water and place yogurt in a bowl. 2. Whisk the milk into
the drained yogurt until smooth. Stir in the cucumber, garlic, olive
oil, 2 tablespoons dill, mint, lemon juice, salt, pepper and hot
pepper sauce. Refrigerate 1 to 2 hours, until ice cold. 3. Garnish
each serving with a little of the remaining teaspoon dill and a slice
of cucumber.
Source from luhu.jp
a bowl 2 hours at room temperature, or overnight in refrigerator.
Discard the water and place yogurt in a bowl. 2. Whisk the milk into
the drained yogurt until smooth. Stir in the cucumber, garlic, olive
oil, 2 tablespoons dill, mint, lemon juice, salt, pepper and hot
pepper sauce. Refrigerate 1 to 2 hours, until ice cold. 3. Garnish
each serving with a little of the remaining teaspoon dill and a slice
of cucumber.
Source from luhu.jp
Tags
Soup