Yogurt and Cucumber Soup with Mint And Dill
| Yield: | 6 Servings |
| Categories: | Soups |
| 3 | c | Lowfat yogurt |
| 2 | c | Lowfat (1%) milk |
| 1 | lg | Cucumber, peeled, seeded and |
| Coarsely grated | ||
| 2 | md | Cloves garlic, peeled and |
| Mashed in a mortar and | ||
| Pestle, or put through a | ||
| Garlic press | ||
| 2 | tb | Olive oil |
| 2 | tb | Plus 1 tsp. finely chopped |
| Fresh dill weed, divided | ||
| 1 | tb | Finely chopped fresh mint |
| 2 | tb | Fresh lemon juice |
| 1/4 | To 1/2 teaspoon salt | |
| Freshly ground black pepper | ||
| To taste | ||
| 4 | Drops hot pepper sauce | |
| 6 | Paper-thin slices cucumber | |
| With skin |
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