Recipe: Cold Yogurt Gazpacho

Title: Cold Yogurt Gazpacho
Categories: Soups, Vegetarian
Servings: 8

3 md Cucumbers
6 c Yogurt
2 tb White vinegar
1 tb Olive oil
3 Garlic cloves; minced
1 tb Finely chopped mint
1 1/2 ts Finely chopped dill
Salt

Peel cucumbers and slice lengthwise into halves. Scoop out seeds from each
half with spoon. Coarsely grate cucumbers to measure about 3 cups.

Place yogurt in deep bowl and whisk or stir until completely smooth. Gently
but thoroughly stir in grated cucumbers, vinegar, oil, garlic, mint and
dill. Season to taste with salt. Refrigerate soup 2 hours or until
thoroughly chilled. Place ice cube in each serving, if desired.

Makes 2 to 2 1/2 quarts

(C) 1992 The Los Angeles Times