Yogurt & cucumber soup with mint & dill Recipe

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Yogurt & cucumber soup with mint & dill

Artist:	_	Yield:	6
Categories:	Cheese & Eggs, Dairy, Herbs & Spices, Mint, Soups & Stews, Yogurt	Rating:	0
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Ingredients:

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

Procedures:

1	Put the yogurt into a cheesecloth-lined strainer and let drip over a bowl 2 hours at room temperature, or overnight in refrigerator.
2	Discard the water and place yogurt in a bowl.
3	Whisk the milk into the drained yogurt until smooth.
4	Stir in the cucumber, garlic, olive oil, 2 tablespoons dill, mint, lemon juice, salt, pepper and hot pepper sauce.
5	Refrigerate 1 to 2 hours, until ice cold.
6	Garnish each serving with a little of the remaining teaspoon dill and a slice of cucumber.
7	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 on fri, 4 aug 1995 125825 ~0700