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  • 3,589 Ratings

Here is a decidedly refreshing soup to be consumed as a midday snack or as an appetizer.

May 2001

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Credit: © James Baigrie

Recipe Summary test

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, toss the cucumber, radishes, garlic and 2 tablespoons each of the mint and dill. In a medium bowl, whisk the yogurt with the milk, lemon juice and olive oil. Stir the vegetables into the yogurt and season with salt and pepper. Set the bowl over a larger bowl of ice water and stir occasionally until chilled, about 10 minutes. Ladle the soup into bowls, sprinkle with the remaining 1 tablespoon each of mint and dill and serve.

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Notes

One Serving Calories 172 kcal, Total Fat 11.5 gm, Saturated Fat 3.9 gm, Protein 7 gm, Carbohydrates 11 gm.

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