VCE: Yogurt And Cucumber Soup With Mint

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* Exported from MasterCook *

 

Yogurt And Cucumber Soup With Mint

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 238

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 quart yogurt

drained for 25 minutes

1 1/2 cups milk or buttermilk

2 garlic cloves

Salt and freshly milled white pepper

2 cucumbers -- peeled if waxed

1/4 cup chopped parsley

3 tablespoons chopped mint

1 tablespoon extra virgin olive oil

Few drops fresh lemon juice

4 mint sprigs for garnish -- for garnish, up to 6

 

SERVES 4 TO 6

 

Cucumber, parsley, and mint are classically delicious with yogurt.

 

Combine the yogurt and buttermilk in a bowl. Pound the garlic with 1/2

teaspoon salt in a mortar until smooth. Halve the cucumbers lengthwise,

scrape out the seeds, then grate them using the large holes of a

grater. Stir the garlic, cucumber, herbs, and oil into the yogurt. Taste

for salt and season with pepper and lemon juice. Chill well and serve

garnished with mint sprigs.

 

YOGURT AND CUCUMBER SOUP WITH SCALLIONS AND DILL

Add 4 finely sliced scallions, including most of the greens, and substitute

3 tablespoons finely chopped dill for the mint.

 

YOGURT SOUP WITH CRUSHED NUTS AND GARLIC

Pound 1/2 cup shelled walnuts, pine nuts, or skinned almonds with the

garlic and salt in a mortar until smooth, adding a little of the yogurt or

milk to loosen the mixture as you work. Finely dice rather than grate the

cucumber and omit the herbs. Garnish with chopped mint.

 

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