| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Bulgarian |
Soup |
4 |
Servings |
INGREDIENTS
| 2 |
|
-(up to) |
| 3 |
|
Cucumbers |
| 16 |
oz |
Fatfree unsweetened yogurt (up to) |
| 4 |
|
Cloves garlic; crushed |
| 1 |
tb |
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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