Yogurt & Cucumber Soup with Mint & Dill
Yield
6 servingsPrep
30 minCook
0 minReady
10 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
yogurt, low-fat
|
|
| 2 | cups |
milk, low-fat
|
|
| 1 | large |
cucumbers
peeled, seeded and coarsely grated |
|
| 2 | cloves |
garlic
medium, peeled and minced, mashed in a mortar and pestle, or put through a garlic press |
|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
dill weed
plus 1 tsp, fresh, divided, finely chopped |
|
| 1 | tablespoon |
mint leaves
fresh, finely chopped |
|
| 2 | tablespoons |
lemon juice
fresh |
|
| ¼ | teaspoon |
salt
up to 1/2 |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 4 |
red hot pepper sauce
|
*
|
|
| 6 | slices |
cucumbers
paper-thin, with skin |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
yogurt, low-fat
|
|
| 473 | ml |
milk, low-fat
|
|
| 1 | large |
cucumbers
peeled, seeded and coarsely grated |
|
| 2 | cloves |
garlic
medium, peeled and minced, mashed in a mortar and pestle, or put through a garlic press |
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
dill weed
plus 1 tsp, fresh, divided, finely chopped |
|
| 15 | ml |
mint leaves
fresh, finely chopped |
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 1.3 | ml |
salt
up to 1/2 |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 4 |
red hot pepper sauce
|
*
|
|
| 6 | slices |
cucumbers
paper-thin, with skin |
|
Directions
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.
