Preparation time:
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Serves:
4
3 cucumbers - 2 peeled, seeded and chopped; 1 coarsely chopped for garnish
1 1/3 cups lowfat yogurt
1 1/3 cups lowfat milk
2 tablespoons roughly chopped fresh dill
1/2 teaspoon ground coriander
1 teaspoon fresh lemon juice
2 teaspoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint
Preparation
Process the cucumbers in a food processor until smooth. Add the remaining ingredients and pulse to combine. Chill the soup in the refrigerator until cold, about 1 hour.
Divide among 4 chilled soup bowls and garnish with the chopped cucumber.
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Comments
With cucumbers from John Abbe's parents' garden, and herbs from a nearby community garden, this was ...
