Side Pannel
Yogurt and Cucumber Soup with Mint And Dill
Yogurt and Cucumber Soup with Mint And Dill
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 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
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
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
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