Cucumber-mint-yogurt soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Cucumbers; peeled and seeded |
| 2 | cups | (500 ml) yogurt |
| ½ | Lemon; juice of | |
| 3 | tablespoons | (45 ml) chopped mint leaves |
| Freshly ground black pepper | ||
| Thin slices of lemon and sprigs of mint; as garnish | ||
Directions
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, .