• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Yogurt and Cucumber Soup with Mint And Dill

  • Recipe Submitted by on

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

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