Chilled yogurt soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Cucumber -- peeled and | |
| Sliced | ||
| 1 | Tomato -- peeled, seeded | |
| 3 | tablespoons | Vidalia onions -- chopped |
| 2 | tablespoons | Mint -- chopped |
| 1 | cup | Lowfat yogurt |
| ½ | teaspoon | Ground cumin |
| 6 | Mint sprigs | |
| Cayenne pepper -- to taste | ||
Directions
1. Put the cucumber, tomato, onion and mint or chives into a food processor or blender. Process until very fine. Add the yogurt and cumin and blend well. To make by hand, chop the cucumber, onion and herbs finely, reserving as much liquid as possible.
2. Put the chopped ingredients and any reserved liquid into a mixing bowl and add the remaining ingredients.
Serve chilled, garnished with a sprig of mint and a sprinkling of cayenne pepper to taste. Yield: 4 servings. Used as an entree, it will serve two.
Recipe By : Jo Anne Merrill