 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
I've also tried this cold Turkish soup as a dip with carrots, celery sticks, and pita triangles, so this recipe can certainly perform double duty. -Peggy McGee, Green Valley, AZ Ingredients:
1 garlic clove, crushed |
2 cups plain low-fat yogurt |
1 1/2 cups grated cucumber (about 1 large seedless) |
1 tablespoon white vinegar |
1 1/2 teaspoons chopped fresh dill |
1 1/2 teaspoons chopped fresh mint |
2 teaspoons extravirgin olive oil |
2 tablespoons water |
mint sprigs (optional) |
Directions:
1. Rub a large bowl with garlic; discard garlic. Combine yogurt and the next 5 ingredients (through oil) in bowl. Cover and chill 2 hours. Stir in 2 tablespoons water, and serve. Garnish with mint sprigs, if desired.
|
|