Cold yogurt gazpacho
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Cucumbers |
| 6 | cups | Yogurt |
| 2 | tablespoons | White vinegar |
| 1 | tablespoon | Olive oil |
| 3 | Garlic cloves; minced | |
| 1 | tablespoon | Finely chopped mint |
| 1½ | teaspoon | Finely chopped dill |
| Salt | ||
Directions
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. Place ice cube in each serving, if desired.
Makes 2 to 2½ quarts
(C) 1992 The Los Angeles Times