Cucumber-yogurt soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Cucumbers |
| 1 | teaspoon | Salt |
| 1 | Clove garlic; pressed | |
| 2 | teaspoons | Vinegar |
| 1 | tablespoon | Snipped fresh dill |
| 1½ | tablespoon | Chopped fresh mint |
| ⅓ | cup | Water |
| 2 | cartons | (8-oz) plain low-fat yogurt |
| Dill or mint to garnish | ||
Directions
Date: Sun, 16 Jun 1996 03:08:13 -0400 From: Althea LeBlanc <TheaLater@...> Pare cucumbers;cut up. Blend in blender ⅓ c water,and rest of ingredients,except garnish. Refrigerate until very chilled-4 hours. To serve garnish with snipped dill or fresh mint. Makes 4½ cups,6 servings.
Taken from the McCalls Cooking School Cookbook EAT-L DIGEST 15 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .