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Yogurt Cures the Common Heat

August 23, 2000

This chilled cucumber soup is a Bulgarian recipe that my friend Szilvi makes on the hottest of days.

I like to make it in the morning so it's ready to eat when we come home from work. No turning on the stove. The yogurt and nonfat milk make the soup thick and creamy but add little fat.

Accompany the soup with good French bread, and you'll have a light meal that will keep you cool as a cucumber.

Deane's book "Low Fat Kitchen" includes more than 100 recipes created for this column. To order, call (800) 246-4042. The price is $20.45 including shipping and sales tax.

Chilled Yogurt Soup

Active Work and Total Preparation Time: 10 minutes plus 1 hour chilling * Vegetarian

1 cucumber

2 cups nonfat plain yogurt

2 cloves pressed garlic

1 tablespoon minced fresh dill

1 teaspoon salt

3/4 cup nonfat milk

1 tablespoon olive oil

* Peel cucumber, cut in half lengthwise and remove seeds. Grate cucumber on coarse side of box grater.

* Stir grated cucumber into yogurt along with garlic, dill and salt. Stir in milk and oil. Chill 1 hour or longer for flavors to meld.

4 servings. Each serving: 112 calories; 700 mg sodium; 3 mg cholesterol; 4 grams fat; 12 grams carbohydrates; 9 grams protein; 0.57 gram fiber.


Bowl and plates from Target stores.

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