Wednesday, July 16, 2008

Cool Yogurt Soup

You’ll Need
3 medium cucumbers
6 cups yogurt
2 Tablespoons white vinegar
1 Tablespoon olive oil
3 garlic cloves, minced
1 Tablespoon chopped mint
1 ½ teaspoons chopped dill

Peel cucumbers and slice lengthwise into halves.
Scoop out seeds from each half with spoon.
Coarsely grate cucumbers to measure about 3 cups.
Place yogurt in deep bowl and whisk or stir until completely smooth.
Gently but thoroughly stir in grated cucumbers, vinegar, oil, garlic, mint and dill.
Season to taste with salt.
Refrigerate soup 2 hours or until thoroughly chilled.

Makes 2 to 2 1/2 quarts

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