Yogurt and cucumber soup with mint and dill

6 servings

Ingredients

Quantity Ingredient
3 cups Lowfat yogurt
2 cups Lowfat (1%) milk
1 large Cucumber, peeled, seeded and coarsely grated
2 mediums Cloves garlic, peeled and mashed in a mortar and pestle, or put through a garlic press
2 tablespoons Olive oil
2 tablespoons Plus 1 tsp. finely chopped fresh dill weed, divided
1 tablespoon Finely chopped fresh mint
2 tablespoons Fresh lemon juice
¼ 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

From "From Tapas to Meze" by Joanne Weir

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