Cold Yogurt Gazpacho
Cold Yogurt Gazpacho recipe
Yield
8 servingsPrep
20 minCook
0 minReady
2 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
cucumbers
|
|
| 6 | cups |
yogurt
|
|
| 2 | tablespoons |
white vinegar
|
|
| 1 | tablespoon |
olive oil
|
|
| 3 | each |
garlic cloves
peeled and minced |
|
| 1 | tablespoon |
mint leaves
finely chopped |
|
| 1 ½ | teaspoons |
dill weed
finely chopped |
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
cucumbers
|
|
| 1.4 | l |
yogurt
|
|
| 3E+1 | ml |
white vinegar
|
|
| 15 | ml |
olive oil
|
|
| 3 | each |
garlic cloves
peeled and minced |
|
| 15 | ml |
mint leaves
finely chopped |
|
| 7.5 | ml |
dill weed
finely chopped |
|
| 1 | x |
salt
|
*
|
Directions
Peel cucumbers and slice lengthwise into halves.
Scoop out seeds from each half with spoon.
Coarsely grate cucumbers to measure about 3 cups.
Place yogurt in deep bowl and whisk or stir until completely smooth.
Gently but thoroughly stir in grated cucumbers, vinegar, oil, garlic, mint and dill.
Season to taste with salt. Refrigerate soup 2 hours or until thoroughly chilled.
Place ice cube in each serving, if desired.
