Yogurt and cucumber soup with mint and dill
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Lowfat yogurt |
| 2 | cups | Lowfat (1%) milk |
| 1 | large | Cucumber, peeled, seeded and coarsely grated |
| 2 | mediums | Cloves garlic, peeled and mashed in a mortar and pestle, or put through a garlic press |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Plus 1 tsp. finely chopped fresh dill weed, divided |
| 1 | tablespoon | Finely chopped fresh mint |
| 2 | tablespoons | Fresh lemon juice |
| ¼ | To 1/2 teaspoon salt | |
| Freshly ground black pepper to taste | ||
| 4 | Drops hot pepper sauce | |
| 6 | Paper-thin slices cucumber with skin | |
Directions
1. Put the yogurt into a cheesecloth-lined strainer and let drip over a bowl 2 hours at room temperature, or overnight in refrigerator.
Discard the water and place yogurt in a bowl.
2. Whisk the milk into the drained yogurt until smooth. Stir in the cucumber, garlic, olive oil, 2 tablespoons dill, mint, lemon juice, salt, pepper and hot pepper sauce. Refrigerate 1 to 2 hours, until ice cold.
3. Garnish each serving with a little of the remaining teaspoon dill and a slice of cucumber.
Data per serving: Calories......153 Carbohydrates......14g Monounsaturated fat....4g Protein........9g Sodium...........212mg Polyunsaturated fat....1g Fat............7g Saturated fat.......2g Cholesterol..........10mg
From "From Tapas to Meze" by Joanne Weir