Cold Cucumber and Yogurt Soup Recipe
Ingredients
| 11/2 cucumbers, peeled, seeded, and sliced, or 3 medium Kirby cucumbers, peeled and thinly sliced | ||
| Salt | 1/2 Teaspoon | |
| Shallot | 1 Medium, sliced | |
| Garlic | 1 Clove (5gm) | |
| Ice cubes | 8 | |
| 1 cup fat-free plain yogurt or soy alternative | ||
| Buttermilk | 1/2 Cup (16 tbs) | |
| Dill | 2 Teaspoon, finely chopped | |
Directions
Place the cucumbers in a colander and sprinkle with the salt.
Place the colander in a bowl, cover, and let stand at room temperature for 1 hour to let the cucumbers drain.
In a food processor or blender, combine the cucumbers, shallot, garlic, and ice cubes.
Process until very smooth.
Pour into a bowl.
Whisk in the yogurt, buttermilk, and dill.
Place the colander in a bowl, cover, and let stand at room temperature for 1 hour to let the cucumbers drain.
In a food processor or blender, combine the cucumbers, shallot, garlic, and ice cubes.
Process until very smooth.
Pour into a bowl.
Whisk in the yogurt, buttermilk, and dill.
Chef
