Cold yogurt-cucumber soup PDF Print E-mail

Cold Yogurt-Cucumber Soup

2 medium cucumbers
1 1/2 cups plain yogurt
1/2 teaspoon salt
1/4 teaspoon dried mint flakes
1/8 teaspoon white pepper

Cut 7 thin slices from 1 cucumber; reserve. Cut all remaining cucumber into 3/4-inch chunks. Place half the cucumber chunks and 1/4 cup of the yogurt in blender container. Cover and blend on high speed until smooth. Add remaining cucumber chunks, salt, mint and white pepper. Cover and blend until smooth. Add remaining yogurt; cover and blend on low speed until smooth. Cover and refrigerate at least 1 hour.

Garnish with reserved cucumber slices.

< Prev   Next >
 

Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

95049.jpg
  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
Joomla 1.5 Templates by Joomlashack