Photo: Reiman Photo Studio/
The Reader’s Digest Association, Inc./GID
A zesty Mediterranean soup for hot summer nights.
A zesty Mediterranean soup for hot summer nights. Feel free to increase or decrease the amount of lemon and garlic depending on your taste. For a creamier version, throw in half an avocado.
Ingredients:4 small seedless cucumbers—peeled and grated
1 tablespoon fresh lemon juice
1 bunch fresh mint leaves, chopped
1 bunch fresh dill, chopped
2 cloves garlic, crushed
2 cups plain yogurt (curd)
1 tablespoon olive oil
1 teaspoon salt (optional)
1/4 cup raisins (optional)
1 tablespoon fresh lemon juice
1 bunch fresh mint leaves, chopped
1 bunch fresh dill, chopped
2 cloves garlic, crushed
2 cups plain yogurt (curd)
1 tablespoon olive oil
1 teaspoon salt (optional)
1/4 cup raisins (optional)
Method:
Combine the grated cucumber, lemon juice, mint, dill, garlic, yogurt, olive oil, and
salt in a large mixing bowl; stir with a large spoon. Pour the mixture into a blender;
blend on high speed until smooth. Serve immediately or chill in refrigerator until
ready to serve. Divide the soup between four bowls; top each serving with about
one tablespoon raisins.
Combine the grated cucumber, lemon juice, mint, dill, garlic, yogurt, olive oil, and
salt in a large mixing bowl; stir with a large spoon. Pour the mixture into a blender;
blend on high speed until smooth. Serve immediately or chill in refrigerator until
ready to serve. Divide the soup between four bowls; top each serving with about
one tablespoon raisins.
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