Cold Yogurt Soup

Makes 6 to 8 servings

Ingredients

4 C plain yogurt

4 tsp. distilled white vinegar

2 tsp. extra-virgin olive oil

1 large cucumber, peeled and seeded, chopped (about 1 C)

2 large tomatoes, seeds removed, chopped (about 1 C)

1 small onion, chopped (about 1/2 C)

1/2 tsp. ground cumin

4 tsp. fresh mint, finely chopped, or 1 tsp. dried mint

1 tsp. fresh dill, finely chopped, or 1/2 tsp. dried dill

Salt and freshly ground black pepper to taste

Directions

Combine the yogurt, vinegar and olive oil in a large bowl. Using a whisk or wooden spoon, stir until it is completely smooth.

Stir in the cucumber, tomatoes, onion, cumin, mint, dill, salt and pepper. Chill for at least 2 hours.

Note:
Approximate values per serving: 95 calories, 5 g fat, 14 mg cholesterol, 5 g protein, 9 g carbohydrates, 1 g fiber, 258 mg sodium, 46 percent calories from fat.

recipe from: culinarycafe.com, 07/23/03