"Hunger is the best sauce in the world."--Cervantes

Yogurt & Cucumber Dip or Soup Recipe

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This recipe for Yogurt & Cucumber Dip or Soup, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fahimeh Vafai, IP Clinical Content & Orders Team
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 long seedless cucumber, peeled and diced
1/2 cup raisins, washed and drained
3 cups whole milk yogurt
1/2 cup sour cream (optional)
1/4 cup chopped scallions
1 tablespoon chopped fresh mint
2 tablespoons chopped fresh dill
2 cloves garlic, peeled and crushed
3 tablespoons chopped shelled walnuts
1 teaspoon salt
1/4 teaspoon ground pepper

Garnish:
1/2 teaspoon chopped fresh or dried mint
1 dried rosebud and 2 tablespoons petals

Directions:
Directions:
In a serving bowl, combine cucumber, raisins, yogurt, sour cream (if desired), scallions, mint, dill, garlic, and chopped walnuts. Mix thoroughly and season to taste with salt and pepper.

Refrigerate for at least 1 hour before serving.
Garnish with 1/2 teaspoon mint, rosebud, and petals. Serve with bread as an appetizer.

Note: For fewer calories and less fat, you may use low-fat yogurt in place of whole-milk yogurt and eliminate the sour cream.

Variation: This may be transformed into a refreshing cold soup by adding 1 cup of cold water (or more to taste) and 2 or 3 ice cubes to the mixture.
Servings: 4
Prep time: 15 min.
Needs 1 hour refrigeration

Personal Notes:
Personal Notes:
This recipe is from my aunt: Najmieh Batmanglij's New Food of Life, page 29.

Enjoy! (Noush-e- jan) or Bon Apetite

 

 

 

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