| 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
<FEATHERS@ESKIMO.COM> On FRI, 4 AUG 1995 125825 ~0700 (PDT)
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