| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dujour10 |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Clove garlic; sliced |
| 1 |
|
Onion; small dice |
| 3 |
|
Seedless cucumbers; peeled, seeded and |
|
|
; chopped |
| 4 |
c |
Stock; or water |
| 1 1/2 |
c |
Yogurt |
| 1 |
tb |
Chopped dill |
INSTRUCTIONS
Heat oil over medium high flame and saute garlic and onion until
translucent (about 5 minutes). Add cucumbers and cook (stirring) for
about 5 minutes more. Add stock and bring to a boil. Reduce heat and
simmer about 12 minutes. Let cool to room temperature and puree in
blender or food processer. Stir in yogurt and dill. Season with salt
and pepper and keep chilled until ready to serve. Serve in chilled
bowls.
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