Return to Main Recipes Page/Return to Home Page

Cucumber Soup, Mint II (P, KLP)
Source: Gil Marks, "The World of Jewish Entertaining"
Serves: 8

6 cups plain yogurt
1-1/2 cups milk
Salt, to taste
2 pounds cucumbers, peeled and chopped
3/4 cup chopped scallions
3/4 cup chopped fresh mint, OR 3/4 cup chopped fresh dill
5 cloves garlic, crushed

Blend together the yogurt, milk, and salt.

Add the cucumbers, scallions, mint or dill, and garlic. Refrigerate for at least 1 hour. Serve chilled.

Hint: If you find that yogurt is too tart for your taste, blend in some nonfat dry milk, the lactose sweetens it.

Posted by Judy Hochsztein

Nutritional Info Per Serving: 153 Calories; 7g Fat (42% calories from fat); 9g Protein; 14g Carbohydrate; 28mg Cholesterol; 106mg Sodium