| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Ready stead, Emp |
2 |
servings |
INGREDIENTS
| 1 |
md |
Cucumber |
| 1 |
|
150 milliliter carton greek yoghurt |
| 1/2 |
|
A lemon; juice of |
| 1 |
c |
Water |
| 1 |
|
Handful fresh mint |
| 1 |
|
Garlic clove; peeled, roughly |
|
|
; chopped |
|
|
Salt and pepper |
| 2 |
|
Mini pitta breads |
INSTRUCTIONS
1 Roughly chop the cucumber and blend in a processor along with the
yoghurt, lemon juice, water, mint, garlic and seasoning.
2 Toast the pitta breads over a flame or under the grill until warm
through. Pour the soup into a bowl and serve with the ice-cubes added
in and pittas around the side.
Converted by MC_Buster.
Per serving: 23 Calories (kcal); trace Total Fat; (7% calories from
fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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