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Middle Eastern Cucumber Soup The New York Times, June 22, 1988 Marian Burros Yield: 3 servings as a main dish, 6 as a first course 3 cups plain low-fat yogurt 1 1/2 cups grated cucumber 1/2 cup seedless raisins 3/4 cup cold water 3/4 cup finely chopped walnuts 1 clove garlic, minced Salt and white pepper to taste Put the yogurt in a bowl and beat it with a rotary beater or whisk until smooth. Add the cucumber and the raisins. Blend in the cold water. Add the walnuts, garlic, salt and pepper. Blend well and chill thoroughly. |
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