15 Nov 2009
Cucumber-Yogurt Soup s light and at the same time pulsating. No matter how many people you ought to serve and whatever is the course of your meal, this recipe for Cucumber-Yogurt Soup can turn out real delicious. Here are easy tips where you can learn how to make this tasty soup which turns out to be best during the summer months and ideal during spring.
|Cucumbers||4 Large, peeled|
|Fresh mint sprigs||2|
|Skim milk||480 Milliliter (2 Cups)|
|Plain non-fat yogurt||480 Milliliter (2 Cups)|
|Honey||30 Milliliter (2 Tablespoon)|
|Chopped fresh dill||1 Teaspoon (5 Milliliter)|
|Scallions||3 , chopped|
Reserve a few cucumber slices and whole mint leaves for garnish.
Chop remaining cucumbers into large pieces, then puree with the remaining mint and all the other ingredients in a blender or food processor.
Chill for several hours.
Cucumber-Yogurt Soup Recipe