| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Fruits | Soups, Vegetables | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Hothouse cucumber |
| peeled seeded & grated | ||
| Salt, to taste | ||
| 12 | c | Thick yogurt |
| 1 | Garlic clove, minced | |
| 1 | Lemon, optional | |
| finely grated zest & | ||
| juice only | ||
| 2 | T | Finely chopped fresh dill |
| 2 | T | Finely chopped fresh mint |
| 2 | T | Fruity olive oil |
| 1 | c | Water approximately |
INSTRUCTIONS
Salt the grated cucumber lightly to season it. Beat the yogurt with a wooden spoon until it is smooth and add it to the cucumber. Add the garlic, lemon zest and juice (if using), dill, mint, and olive oil. Stir well, adding water, until it is the consistency of thick soup. Serve well chilled in small bowls, with a table full of 'mezethes'. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 484
Calories From Fat: 102
Total Fat: 11.7g
Cholesterol: 44.1mg
Sodium: 592.6mg
Potassium: 1914.7mg
Carbohydrates: 56.7g
Fiber: <1g
Sugar: 53.6g
Protein: 39.5g