Middle Eastern Cucumber Yogurt Soup
- 2 lrg cucumbers peeled, seeded
- 1 pt plain low-fat yogurt or possibly soy yogurt - (2 c.)
- 1/4 c. finely-minced mixed fresh herbs or possibly more to taste (such as dill, parsley, and mint)
- 1 1/2 c. low-fat lowfat milk, rice lowfat milk, or possibly soymilk or possibly as needed
- 1 tsp natural granulated sugar
- 1/2 tsp grnd cumin Salt to taste Freshly-grnd black pepper to taste Juice of 1/2 lemon (optional)
- Grate the cucumbers on a coarse grater, then place them in a colander. Place the colander over the container in that you will serve the soup. Salt the grated cucumbers lightly and let stand for 30 min (the juice from the cucumbers will drain into the container and the cucumbers themselves will become pleasantly crisp).
- Place the cucumbers in the container with the cucumber juice. Stir in the yogurt, herbs, and sufficient lowfat milk to give a slightly thick consistency. Stir in the sugar and seasonings, then add in the optional lemon juice if you'd like an extra tangy flavor. Serve at once or possibly chill till needed.
- This recipe yields 4 to 6 servings.
- Variation: For a heartier version of this soup, add in a c. or possibly so of cool, cooked barley.
- Description: "Here's an exceptionally easy no-cook soup from the Middle East. Enjoy it with barley added, as suggested in the variation."
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