Cold Yogurt Soup

Recipe Ingredients

4 cups	948ml	Yogurt
4 teaspoons	20ml	Distilled white vinegar
2 teaspoons	10ml	Extra-virgin olive oil
1 teaspoon	5ml	Cucumber - peeled, seeded, (large)
		And chopped - (abt 1 cup)
2		Tomatoes - seeds removed, (large)
		Chopped - (abt 1 cup)
1		Onion - chopped - (abt 1/2 cup) (small)
1/2 teaspoon	2.5ml	Ground cumin seed
4 teaspoons	20ml	Finely-chopped fresh mint leaves
		(or 1 tspn dried mint)
1 teaspoon	5ml	Finely-chopped fresh dill leaves
		(or 1/2 tspn dried dill weed)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine the yogurt, vinegar, and olive oil in a large bowl and, using a whisk or wooden spoon, stir until it is completely smooth. Stir in the remaining ingredients and chill for at least 2 hours.

This recipe yields 6 to 8 servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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