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Yogurt and Cucumber Soup with Mint And Dill



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Yogurt and Cucumber Soup with Mint And Dill

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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

Ingredients:

3 c Lowfat yogurt
2 c Lowfat (1%) milk
1 lg Cucumber, peeled, seeded and
Coarsely grated
2 md Cloves garlic, peeled and
Mashed in a mortar and
Pestle, or put through a
Garlic press
2 tb Olive oil
2 tb Plus 1 tsp. finely chopped
Fresh dill weed, divided
1 tb Finely chopped fresh mint
2 tb 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

Serves:

6 Servings

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