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Follow Jewish TimesMay 22, 2009
Cucumber Yogurt Soup
Dairy
Ingredients
1 English or hothouse cucumber
3 scallions
2 cups of 2 percent reduced-fat Greek yogurt (such as the Fage brand)
2 cups water
8 teaspoons fresh lemon juice
2 teaspoons fresh dill, minced
1 teaspoon garlic powder
1 teaspoon salt
Garnish: dill fronds
Directions
1. Slice the cucumber lengthwise. Remove seeds but leave skin on. Finely dice cucumber.
2. Remove fibrous ends from scallions and discard. Chop the tender light green parts.
3. In a large non-metallic bowl, place the yogurt. Add water slowly and mix until a thin soup consistency is reached. (If using a low-fat product other than Greek yogurt, you may need less water than called for.) Whisk until well blended. Add cucumber, scallion, lemon juice, minced dill, garlic powder and salt. Gently mix ingredients.
4. Cover and refrigerate for 12 to 24 hours. Serve from a tureen or in individual bowls. Garnish with dill fronds. Yield: 8 servings