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Aug 7, 2010

Chilled Cucumber Soup | Country Cooking Recipes

1 tsp. ground cumin 2 large cucumbers, peeled, seeded and shredded
3 cups plain yogurt
2 cups milk
One quarter cup cilantro, chopped
One quarter cup fresh lemon juice
One quarter cup olive oil
2 cloves garlic, minced
Salt and pepper to taste 

Place cumin in a skillet and toast for about one minute. Combine cumin with remaining ingredients and stir. Chill for at least one hour and garnish with chopped cilantro. 



Tip:  Use fat free yogurt and milk.