Yield: 4 Servings
Measure | Ingredient |
---|---|
2 mediums | Cucumbers; peeled and seeded |
2 cups | (500 ml) yogurt |
½ \N | Lemon; juice of |
3 tablespoons | (45 ml) chopped mint leaves |
\N \N | Freshly ground black pepper |
\N \N | Thin slices of lemon and sprigs of mint; as garnish |
From: Norma Butts <nbutts@...>
Date: Mon, 1 Jul 1996 20:24:22 -0700 If you use the long, seedless variety of cucumber you just need to peel them. Serves 4.
Puree all ingredients, except garnish, in a blender or food processor.
Chill for several hours before serving. Serve ice-cold in soup bowls, each bowl garnished with a thin slice of lemon and a sprig of mint.
EAT-L Digest 1 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .