Email to Buny      

Gazpacho: Cold Yogurt Gazpacho

Source of Recipe

The Los Angeles Times 1992


List of Ingredients

3 medium Cucumbers
6 cups Yogurt
2 tablespoons White vinegar
1 tablespoon Olive oil
3 Garlic cloves minced
1 tablespoon Finely chopped mint
1 1/2 teaspoons Finely chopped dill
Salt


Recipe

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