| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Greek | Food networ, Food3 | 6 | servings |
INGREDIENTS
| 2 | lg | Cucumbers; peeled and seeded |
| 1 | md | Galia melon; peeled and seeded |
| 1 | bn | Rocket leaves |
| 3 | Sprigs dill | |
| 3 | Sprigs mint | |
| 2 | tb | Tarragon vinegar |
| 1 | sm | Clov garlic; peeled |
| 1 | sm | Green chilli; seeded |
| 290 | ml | Carrot juice or mixed vegetable juice |
| 150 | ml | Greek yoghurt |
| 6 | tb | Olive oil |
| Salt and freshly ground black pepper | ||
| Ice; crushed | ||
| 1 | Sprigs dill |
INSTRUCTIONS
GARNISH Finely dice half 1 cucumber and 1 slice of melon and reserve. Chop the remaining cucumber and melon roughly and put into a liquidizer with the rocket, dill, mint, vinegar, garlic, chilli and half the carrot or mixed vegetable juice. Liquidize to a smooth paste and gradually blend in the remaining juice, yoghurt and oil. Season to taste with salt and pepper. Refrigerate until cold. To serve pour into 6 individual soup bowls and garnish with the reserved cucumber and melon, crushed ice cubes and sprigs of dill. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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