Cucumber Soup, Mint II
Recipe archives for the Jewish Food Mailing List
Ingredients
- 6 cups plain yogurt
- 1-1/2 cups milk
- Salt, to taste
- 2 pounds cucumbers, peeled and chopped
- 3/4 cup chopped scallions
- 3/4 cup chopped fresh mint, OR 3/4 cup chopped fresh dill
- 5 cloves garlic, crushed
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