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Chilled Cucumber-Yogurt Soup

> No one has mentioned cucumber soup, yet, though. I'm not going to post
>the recipe I use here, since it's based on chicken stock, but I believe I
>have seen some recipes for it, without. So you might look for one of those.

I posted this a year ago, so sent it separately to Nancy a couple of days
ago. In case anyone else is interested . . .

This soup is wonderfully refreshing on hot days and keeps for days in the
refrigerator.  If I don't have a supply on hand, sometimes I'll make a
single serving just by tossing smaller amounts of everything in the blender. 

Chilled Cucumber-Yogurt Soup 
(Adapted from Moosewood Cookbook, 1977 edition)

2 c. peeled, seeded, chopped cucumber
1 c. water
1 c. nonfat plain yogurt
1 small clove garlic
several fresh mint leaves (or dried mint)
2 ts. honey
1/2 - 1 ts. salt
1/8 ts. dill weed

Puree everything together in the blender.  Adjust seasonings to taste.
Serve chilled.  If you are in a hurry, use ice cubes instead of the water.