Cucumber-yogurt soup

Yield: 6 Servings

Measure 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

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, .

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