Chilled Cucumber Yogurt Soup

Recipe Ingredients

1		Cucumber
2 cups	474ml	Nonfat plain yogurt
2		Garlic cloves - pressed
1 tablespoon	15ml	Minced fresh dill
1 teaspoon	5ml	Salt
3/4 cup	177ml	Nonfat milk
1 tablespoon	15ml	Olive oil

Recipe Instructions

Peel cucumber, cut in half lengthwise and remove seeds. Grate cucumber on coarse side of box grater. Stir grated cucumber into yogurt along with garlic, dill and salt. Stir in milk and oil. Chill 1 hour or longer for flavors to meld.

This recipe yields 4 servings.

Each serving: 112 calories; 700 mg sodium; 3 mg cholesterol; 4 grams fat; 12 grams carbohydrates; 9 grams protein; 0.57 gram fiber.

Source:
The Los Angeles Times, 08-23-2000

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