Yogurt And Cucumber Soup With Mint And Dill
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Soup | 6 | Servings | |
INGREDIENTS
| 3 | c | Lowfat yogurt |
| 2 | c | Lowfat, 1% milk |
| 1 | Cucumber, peeled seeded and | |
| Coarsely grated | ||
| 2 | Cloves garlic, peeled and | |
| Mashed in a mortar and | ||
| Pestle, or put through a | ||
| Garlic press | ||
| 2 | T | Olive oil |
| 2 | T | Plus 1 tsp. finely chopped |
| Fresh dill weed, divided | ||
| 1 | T | Finely chopped fresh mint |
| 2 | T | 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
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. 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. 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 <FEATHERS@ESKIMO.COM> On FRI, 4 AUG 1995 125825 ~0700 (PDT)
A Message from our Provider:
“Hurting? No one understands like Jesus”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 80
Calories From Fat: 47
Total Fat: 5.3g
Cholesterol: 3.3mg
Sodium: 135.9mg
Potassium: 195.5mg
Carbohydrates: 5.4g
Fiber: <1g
Sugar: 4.7g
Protein: 3g