Cold yogurt gazpacho
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Recipe by: lauryna
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
3 Medium cucumbers
6 c Yogurt
2 tb White vinegar
1 tb Olive oil
3 Cloves garlic; minced
1 tb Finely chopped mint
1 1/2 ts Finely chopped dill
Salt
Peel cucumbers and slice lengthwise into halves. Scoop out seeds from
each half with spoon. Coarsely grate cucumbers to measure about 3
cups. Place yogurt in deep bowl and whisk or stir until completely
smooth. Gently but thoroughly stir in grated cucumbers, vinegar, oil,
garlic, mint and dill. Season to taste with salt. Refrigerate soup 2
hours or until thoroughly chilled. Place ice cube in each serving, if
desired. Makes 2 to 2 1/2 quarts
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