This chilled soup is delicious on a hot summer day.
Yield |
4-6 servings |
Time |
1 hour |
Tools |
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Ingredients |
- 4 c cucumber, peeled, seeded, and grated
- 2 c water
- 2 c yogurt
- ½ – 1 t salt
- small clove garlic, minced
- 1 T fresh dill
- 1 T maple or agave syrup (optional)
- fresh herbs for garnish (e.g., mint, chives), minced
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Directions |
Mix everything but the garnish in a bowl.
Chill for at least an hour.
Ladle into bowls, top with herbs, and serve. |
Notes |
Adapted from Molly Katzen’s New Moosewood Cookbook, in which it’s called “Chilled Cucumber-Yogurt Soup” – read my review.
Buy it:
Amazon.com | Amazon.co.uk
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