Name: Yogurt and Cucumber Soup with Mint And Dill
Ingredients: 3 c Lowfat yogurt; 2 c Lowfat (1%) milk; 1 lg Cucumber, peeled, seeded and; Coarsely grated; 2 md Cloves garlic, peeled and; Mashed in a mortar and; Pestle, or put through a; Garlic press; 2 tb Olive oil; 2 tb Plus 1 tsp. finely chopped; Fresh dill weed, divided; 1 tb Finely chopped fresh mint; 2 tb Fresh lemon juice; 1/4 To 1/2 teaspoon salt; Freshly ground black pepper; To taste; 4 Drops hot pepper sauce; 6 Paper-thin slices cucumber; With skin

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Soup	6	Servings

INGREDIENTS

3	c	Lowfat yogurt
2	c	Lowfat (1%) milk
1	lg	Cucumber, peeled, seeded and
		Coarsely grated
2	md	Cloves garlic, peeled and
		Mashed in a mortar and
		Pestle, or put through a
		Garlic press
2	tb	Olive oil
2	tb	Plus 1 tsp. finely chopped
		Fresh dill weed, divided
1	tb	Finely chopped fresh mint
2	tb	Fresh lemon juice
1/4		To 1/2 teaspoon salt
		Freshly ground black pepper
		To taste
4		Drops hot pepper sauce
6		Paper-thin slices cucumber
		With skin

INSTRUCTIONS

1. Put the yogurt into a cheesecloth-lined strainer and let drip over a
bowl 2 hours at room temperature, or overnight in refrigerator. Discard the
water and place yogurt in a bowl.
2. Whisk the milk into the drained yogurt until smooth. Stir in the
cucumber, garlic, olive oil, 2 tablespoons dill, mint, lemon juice, salt,
pepper and hot pepper sauce. Refrigerate 1 to 2 hours, until ice cold.
3. Garnish each serving with a little of the remaining teaspoon dill and a
slice of cucumber.
Data per serving: Calories......153 Carbohydrates......14g Monounsaturated
fat....4g Protein........9g Sodium...........212mg Polyunsaturated
fat....1g Fat............7g Saturated fat.......2g
Cholesterol..........10mg
From "From Tapas to Meze" by Joanne Weir Submitted By CHERYL
<[email protected]>  On   FRI, 4 AUG 1995 125825 ~0700 (PDT)

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