Cold Yogurt Gazpacho
Cold Yogurt Gazpacho, a soups recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Cold Yogurt Gazpacho
Ingredients
- 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
Method
- 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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