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Cold Cucumber and Yogurt Soup

Categories: Entertaining, Quick to fix, Vegetarian
Type: Soups and Stews

On warm spring and summer days, this chilled cucumber soup will hit the spot.

Serves: serves 4


  • 1 medium-sized cucumber
  • salt
  • l1/2 cups natural yogurt
  • 1 clove garlic, finely chopped
  • 1 tsp white wine vinegar
  • 1 tbsp fresh dill, chopped
  • salt and pepper
  • 2 tsp olive oil
  • 1 tsp lemon juice

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  1. Peel the cucumber, slice it paper-thin, sprinkle with salt, and allow to drain in a colander.
  2. After 10 minutes, rinse the cucumber and put it in a blender or food processor with the yogurt, garlic, vinegar, and dill. Blend thoroughly.
  3. Season to taste with salt and pepper, and chill.
  4. Serve with the oil and lemon juice drizzled over the surface.

Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
Buy this book now!

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