Yogurt and Cucumber Soup with Mint And Dill

Ready in 1 hour

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Try this Yogurt and Cucumber Soup with Mint And Dill recipe, or contribute your own. "Garlic" and "Soups" are two of the tags cooks chose for Yogurt and Cucumber Soup with Mint And Dill.


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1 tb fresh mint; Finely chopped
2 tb Fresh Lemon Juice
2 c Lowfat (1%) milk
6 Paper-thin slices cucumber; With skin
4 Drops hot pepper sauce
1 lg Cucumber; peeled, seeded and Coarsely grated
; To taste
2 tb Fresh dill weed; Plus 1 tsp. finely chopped, divided
Black Pepper; freshly ground
1/4 teaspoon salt; (up to 1/2 teaspoon)
2 md Cloves garlic; peeled and Mashed in a mortar and Pestle, or put through a Garlic press
3 c Lowfat yogurt
2 tb olive oil

Original recipe makes 6



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)

Verified by stevemur
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