Billy > wrote:
: In article >,
: "W. Baker" > wrote:
: >
: > There is a nice recipe for a dairy soup that Amge;la might ike.
: >
: > Yogurt-Cucumber Soup(for one or two)
: >
: > 1C Plain Yougrt
: > 1 small cuke
: > pinch salt
: > garlic(optional)
: > 1 tsp chopped fress dill or mint
: > Squirt of freshlemon juice
: >
: > Put in blender and whap. Serve , if esired, with some fresh mint leaved
: > on top.
: >
: > Easy and delicious, particularly in the summer.
: >
: > Wendy

: Looks nearly identical to the Tzatziki sauce for falafels. We will often
: just salt the cucumbers for a couple of hours, and then thoroughly rinse
: the cucumber to get the salt out, and eat as is. It is very refreshing.

It is smilar, but thinner. the original recipe, which I cut down for
Angela, cal for a quart of plain yogurt and 2-4 cukes depending
on their size and no saltig of the cukes to reduce liquid in them. It
makes a mildly think soup, not a sauce. I imagine that if ou salted the
cukes first, then rinsed and drained and used a thick Greek yorut you
wouldcom closer t the tzatzoki sauce I first encountered in Greece, served
with string beans. It ws favored with mints and, of ocurse, garlic adn
lemon.(I got the recie from our wonderfu tour guide.)

Wendy