| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bulgarian | Soup | 4 | Servings | |
INGREDIENTS
| 2 | up to | |
| 3 | Cucumbers | |
| 16 | oz | Fatfree unsweetened yogurt |
| 3 | up to | |
| 4 | Cloves garlic, crushed | |
| 1 | T | Fresh dill, adds great |
| flavor | ||
| Salt and pepper to taste |
INSTRUCTIONS
Date: Mon, 15 Apr 1996 09:20:00 -0500 (CDT) From: Cynthia Barnes <cbarnes@mail.coin.missouri.edu> The original Bulgarian version of this recipe includes two ounces of walnuts, if anyone has suggestions on substitutions that would still have "crunch", I'd appreciate it. This is very easy to make, and delish! Chop the cucumbers into very small cubes and remove seeds. Beat the yogurt and add garlic, cucumber, s&p. Stir and dilute with cold water to the consistency of a cream soup. Chill and serve sprinkled with the fresh dill. FATFREE DIGEST V96 #105 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 151
Calories From Fat: 48
Total Fat: 5.2g
Cholesterol: 0mg
Sodium: 2969mg
Potassium: 407.6mg
Carbohydrates: 15g
Fiber: <1g
Sugar: <1g
Protein: 10.5g