Cold Yogurt Gazpacho
Ingredients
3 medium cucumbers
6 C. yogurt
2 Tbsp. white vinegar
1 Tbsp. olive oil
3 cloves garlic minced
1 Tbsp. finely chopped mint
1 1/2 tsp. finely chopped dill
salt
Cooking Instructions
Peel cucumbers and slice lengthwise into halves. Scoop out seeds from each half with spoon. Coarsely grate cucumbers to measure about 3 C.. 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
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)