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Yogurt and Cucumber Soup with Mint and Dill
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 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. |
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Chili-Beef-Potato Soup
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