Cucumber Rice Milk Soup
Ingredients
For the dip (feeds a small crowd):
3 small cucumbers, 3-4 inches long (or one regular cucumber, peel if waxed)
2 cups plain yogurt, drained
2 Tablespoons chopped fresh dill
salt and pepper to taste
For the soup (serves 2):
1 cup cucumber dip
1 cup rice milk
- To make the dip, slice cucumbers very thin.
- Fold into drained yogurt and add dill, salt and pepper.
- Serve with warmed pita, vegetable sticks and other dippers.
- To make the soup
- Mix equal parts leftover dip with rice milk.
How to Drain Yogurt
You can use a Greek-style yogurt for this recipe but if you have some wonderful real whole milk yogurt, it is easy to drain it quickly for the recipe. Use a coffee strainer/filter placed over a bowl. For 1 1/2 cups drained yogurt, add 1 3/4 to 2 cups yogurt. Cover and refrigerate for 1/2 hour. If you do not have a coffee filter, use a fine mesh strainer lined with cheese cloth or a paper towel.
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