Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Cucumbers |
| 1 teaspoon | Salt |
| 1 \N | 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 |
| \N \N | 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, .