Yield: 4 Servings
|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|
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, .