Yogurt And Cucumber Soup With Mint And Dill Recipe

Yogurt And Cucumber Soup With Mint And Dill Recipe

Yield: 6 servings
Recipe 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.

Data 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


Source from luhu.jp