Middle Eastern Iced Cucumber Soup
21 Sep 2010
|Cucumber||1 Large, peeled, seeded and chopped|
|Plain yogurt||8 Fluid Ounce (225 Milliliter)|
|White wine vinegar||2 Teaspoon|
|Olive oil||1 Teaspoon|
|Chopped mint||1 Teaspoon|
Blend the cucumber and yogurt together in an electric blender until smooth.
Stir in the vinegar and oil, and season to taste with the salt and cayenne.
Chill then add the ice cubes and garnish with the chopped mint.
Middle Eastern Iced Cucumber Soup Recipe