| 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 |
tb |
Finely chopped fresh dill |
| 2 |
tb |
Finely chopped fresh mint |
| 2 |
tb |
Fruity olive oil 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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“If you want to be a leader, you must serve.”