Top-ranked recipe named "Yogurt and Cucumber Soup with Mint And Dill"
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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
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