Yogurt and Cucumber Soup with Mint and Dill
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...
Ingredients
- 3cup lowfat yogurt
- 2cup lowfat (1%) milk
- 1large cucumber, peeled, seeded and
- 2tbsp plus 1 tsp. finely chopped
- 2tbsp fresh lemon juice
- 1/4to 1/2 teaspoon salt
- 6paper-thin slices cucumber
Directions
- 1
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 a
- 2
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
- 3
Put the yogurt into a cheesecloth-lined strainer and let drip over a bowl 2 hours at room temperature, or overnight in refrigerator
- 4
Discard the water and place yogurt in a bowl
- 5
Whisk the milk into the drained yogurt until smooth
- 6
Stir in the cucumber, garlic, olive oil, 2 tablespoons dill, mint, lemon juice, salt, pepper and hot pepper sauce
- 7
Refrigerate 1 to 2 hours, until ice cold
- 8
Garnish each serving with a little of the remaining teaspoon dill and a slice of cucumber.