Cold Yogurt Soup

Unicorn (unicron@prodigy.net)
Tue, 21 Jul 1998 18:13:53 -0400

As with most of our "Summertime and the Cookin' Is Easy" recipes, this one
can be made in advance and left in the fridge for people to nibble on as
the urge strikes them. Make a double batch, and the vacationing cook will
have several fewer lunches to worry about.

Cold Yogurt Soup

4 cups (1 L) yogurt
4 tsp (20 ml) distilled white vinegar
2 tsp (10 ml) extra virgin olive oil
1 large cucumber, peeled and seeded, chopped (about 1 cup, 250 ml)
2 large tomatoes, seeds removed, chopped (about 1 cup, 250 ml)
1 small onion, chopped (about 1/2 cup, 125 ml)
1/2 tsp (2 ml) ground cumin seed
4 tsp (20 ml) finely chopped fresh mint leaves, or 1 tsp (5 ml) dried mint
1 tsp (5 ml) finely chopped fresh dill leaves, or 1/2 tsp (2 ml) dried dill weed
Salt and freshly ground black pepper to taste

Combine the yogurt, vinegar, and olive oil in a large bowl and, using a
whisk or wooden spoon, stir until it is completely smooth. Stir in the
remaining ingredients and chill for at least 2 hours. Serves 6 to 8.