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| Cucumber and Yoghurt Soup
4 cups yoghurt 4 small cucumbers, peeled and chopped finely 2 - 4 cloves garlic, chopped finely 1 Tbsp. dill, chopped juice of 1/2 lemon 1/2 tsp. salt 1 tomato, peeled and chopped coarsely 1 Tbsp. mint leaves, chopped In a mixing bowl sprinkle the yoghurt lightly with salt and mix well. Add the cucumbers, garlic, dill, lemon juice and salt and mix. Run the mixture through a blender for several seconds, keep-ing in mind that the mixture should not be overly smooth. Refrigerate, covered, until well chilled. Serve cold garnished with the mint and tomatoes. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |