Return to Main Recipes Page/Return to Home Page

Cucumber Soup, Dill II (D, TNT)
Source: Self
Serves: 3

2 cups nonfat yogurt, or any unflavored yogurt
1/2 cup cold water
2 teaspoons lemon juice
2 small cucumbers, peeled and diced fine
2 medium garlic cloves, pressed or minced fine
1 tablespoon extra virgin olive oil
2 tablespoons fresh dill, snipped, or 1 tsp. dried
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons pine nuts

At least two hours before serving, mix water and yogurt; add remaining ingredients except pine nuts.

When ready to serve, spoon into bowls and top with pine nuts.

Poster's Notes:
My husband is very fond of the cold yogurt soup served at the Apropos restaurant chain. After some experimentation, I came to a close approximation.

Posted by Annice Grinberg

Nutritional Info Per Serving: 157 Calories (kcal); 8g Total Fat; (44% calories from fat); 9g Protein; 13g Carbohydrate; 2mg Cholesterol; 226mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1-1/2 Fat; 0 Other Carbohydrates