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Ingredientes
- 1 med. cucumbers
- 2 c. yogurt
- 2 teaspoon distilled white vinegar
- 1 teaspoon extra virgin olive oil
- 2 teaspoon finely cut fresh mint or possibly 1 teaspoon dry mint
- 1/2 teaspoon finely cut fresh dill or possibly 1/4 teaspoon dry dill
- 1 teaspoon salt
Direcciones
- Peel cucumber and slice lengthwise into halves. Scoop out seeds by running the tip of a tsp. down center of each half. Throw away the seeds and grate the cucumber coarsely. (Should make about 1 c..) In a deep bowl, stir the yogurt with a whisk till completely smooth. Gently but thoroughly beat in the grated cucumber, vinegar, extra virgin olive oil, mint, dill and salt. Don't OVER BEAT. Taste for seasoning, adding more salt if necessary. Chill the soup for at least 2 hrs till thoroughly chilled. Serve in clear glass bowls and garnish with fresh mint in center.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 658g | |
| Calories 359 | |
| Calories from Fat 182 | 51% |
| Total Fat 20.67g | 26% |
| Saturated Fat 10.93g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 2555mg | 106% |
| Potassium 967mg | 28% |
| Total Carbs 26.14g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 24.86g | 17% |
| Protein 17.92g | 29% |
