Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 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
Preparation
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 Submitted By CHERYL On FRI, 4 AUG 1995 125825 ~0700 (PDT)
