Simple Cucumber Soup
|Milk||2 Cup (32 tbs)|
|Plain yogurt||4 Cup (64 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Onion||1 , grated|
|Garlic||1 Clove (5 gm), minced and crushed|
|Cucumbers||1 Pound, unpeeled and finely grated (2 Large Pieces)|
|Watercress sprig/Parsley sprigs||2|
Whisk together milk and yogurt in large bowl; gradually add wine and lemon juice.
Stir in onion, garlic, cucumbers, salt, and pepper; cover.
Refrigerate 1 hour before servings.
Garnish with cucumber slices and watercress.