This is so refreshing that I like to pour it into a glass and drink it as I would a lassi.

Ingredients

  • ¾ pound cucumbers (1 European or 4 Persian), peeled and seeded if using regular cucumbers, coarsely chopped
  • 1 quart plain low-fat yogurt or buttermilk
  • 2 garlic cloves, peeled, cut in half, green shoots removed
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon paprika
  • 1 teaspoon toasted cumin seeds
  • ½ pound ripe tomatoes, peeled (optional)
  • Salt and freshly ground pepper to taste
  • Chopped fresh dill, cilantro, mint or chives for garnish
  • Thin cucumber rounds for garnish
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      116 calories; 2 grams fat; 1 gram saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 0 grams dietary fiber; 12 grams sugars; 9 grams protein; 9 milligrams cholesterol; 124 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Blend all of the ingredients except the herbs until smooth. Taste and adjust seasoning. Refrigerate for 1 hour or longer before serving.
  • Advance preparation: This keeps well for 1 or 2 days in the refrigerator.

Dining and Cooking