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Chilled Yogurt and Cucumber Soup

Source: The Barbecue Cookbook
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Serves 8
2 small cucumbers
3 cups natural yogurt
3 spring onions, finely sliced
1 tablespoon finely chopped mint
1 tablespoon olive oil
About 1 cup iced water
salt and white pepper to taste
Thin cucumber slices and mint sprigs to garnish
Chilled Yogurt and Cucumber Soup Recipe at
Cucumbers should be small and firm, with underdeveloped seeds. Peel thinly and cut into very small dice. Place in a large bowl. Add yogurt, spring onions, mint and olive oil and stir well. Add iced water until soup is a thin cream consistency - amount depends on thickness of the yogurt. Season to taste with salt and pepper. Set bowl in another bowl of ice for serving, and float cucumber slices and mint sprigs on top.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 85
Fat. Total: 3g
Fiber: 1g
Carbohydrates, Total: 9g
Sodium: 66mg
% Cal. from Fat: 32%
Cholesterol: 6mg
Protein: 6g
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