Peppermint Cucumber Salad
Yogurt, mint, and cucumbers are to Middle Eastern cooking what ranch dressing is to American. To enjoy chilled cucumber soup in the summer, first remove the seeds from the cucumbers. Then prepare the salad. Finally, purée the salad in the blender. Chill and serve in tea cups.
2 Peppermint tea bags
1/2 cup white vinegar
1 tablespoon sugar
1/2 cup low-fat or nonfat yogurt
2 large cucumbers, peeled and sliced
Steep the tea bags in the vinegar for 20 minutes. Remove and discard the tea bags. Add the sugar and yogurt. Mix well. Pour the mixture over the sliced cucumbers. Toss and chill for 10 minutes.
Preparation Time: 30 minutes
Chill Time: 10 minutes