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Categories: Appetizers, Main courses, Soups, Vegetarian

Chilled Yogurt Soup

Chilled Yogurt Soup
Lawrence K. Ho / Los Angeles Times

This chilled cucumber soup is a Bulgarian recipe that my friend Szilvi makes on the hottest of days. I like to make it in the morning so it's ready to eat when we come home from work. No turning on ... Read more

Total time: 10 minutes plus 1 hour chilling | Serves 4
  • 1 cucumber
  • 2 cups nonfat plain yogurt
  • 2 cloves pressed garlic
  • 1 tablespoon minced fresh dill
  • 1 teaspoon salt
  • 3/4 cup nonfat milk
  • 1 tablespoon olive oil

Step 1Peel cucumber, cut in half lengthwise and remove seeds. Grate cucumber on coarse side of box grater.

Step 2Stir grated cucumber into yogurt along with garlic, dill and salt. Stir in milk and oil. Chill 1 hour or longer for flavors to meld.

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