Recipe for cooking cold yogurt-cucumber soup
Recipes from the Middle East and North Africa :: Middle Eastern Soups and Stews
2 med. cucumbers 1 1/2 (one and one-half) c. plain yogurt 1/2 tsp. salt 1/4 tsp. dried mint flakes 1/8 tsp. white pepper Cut 7 thin slices from 1 cucumber; reserve. Cut all remaining cucumber into 3/4-in. chunks. Place half the cucumber chunks and 1/4 c. of the yogurt in blender container. Cover and blend on high speed until smooth. Add remaining cucumber chunks, salt, mint and white pepper. Cover and blend until smooth. Add remaining yogurt; cover and blend on low speed until smooth. Cover and refrigerate at least 1 hour. Garnish with reserved cucumber slices.
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