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Monday, January 12, 2009

The Weekly Post

Cucumber/Yogurt/Mint Soup - from Anne Goldfinch in Broke

This is yummy (and healthy) to use up a surfeit of cucumber:

This will serve 8

To 1kg good Greek yoghurt whisk in approx 2 cups of the FLESH ONLY of
any type of cucumber pureed with 2-4 cloves of garlic, salt and white
pepper - whisk in enough extra virgin olive oil to make a lovely rich
flavour - you may need to also whisk in a little water to make it
more "soupy". Add about 3 tbsp. chopped fresh mint, some lemon juice
to taste, dill can also be added if you like that flavour.

Thanks Anne for publishing the first recipe on The Weekly Post!

Check out Fourth Village Providore in Mosman, Sydney

- everyone is raving about it!

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