Middle Eastern Cucumber-Yogurt Soup

Recipe Ingredients

2		Cucumbers - peeled, seeded (large)
1		Plain low-fat yogurt or soy yogurt - - (2 cups)
1/4 cup	27g / 1oz	Finely-chopped mixed fresh herbs - or more to taste
		= (such as dill, parsley, and mint)
1 1/2 cups	355ml	Low-fat milk, rice milk, or soymilk - or as needed
1 teaspoon	5ml	Natural granulated sugar
1/2 teaspoon	2.5ml	Ground cumin
		Salt - to taste
		Freshly-ground black pepper - to taste
		Juice of 1/2 lemon - (optional)

Recipe Instructions

Grate the cucumbers on a coarse grater, then place them in a colander. Place the colander over the container in which you will serve the soup. Salt the grated cucumbers lightly and let stand for 30 minutes (the juice from the cucumbers will drain into the container and the cucumbers themselves will become pleasantly crisp).

Place the cucumbers in the container with the cucumber juice. Stir in the yogurt, herbs, and enough milk to give a slightly thick consistency. Stir in the sugar and seasonings, then add the optional lemon juice if you'd like an extra tangy flavor. Serve at once or refrigerate until needed.

This recipe yields 4 to 6 servings.

Variation: For a heartier version of this soup, add a cup or so of cold, cooked barley.

Description:

"Here's an exceptionally easy no-cook soup from the Middle East. Enjoy it with barley added, as suggested in the variation."

Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com

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