Today I made cucumber yogurt chilled soup inspired by the Moosewood cookbook! Here is how I made it with the revisions I made:
Combine these ingredients:
4 c minced onions (can also be graded, but I minced)
2 c nonfat yogurt (can have any fat content but I enjoyed using nonfat for mine)
2 c water
5 garlic cloves (the recipe originally said 4 cloves, but I thought an additional one was needed)
1 tablespoon honey
3/4 tsp salt (the book said 1/2 – 1 tsp so I filled a tsp with salt but not quite to the top)
1 tsp dried dill (or one tbsp if fresh)
~refrigerate after stirring together~
then, top with fresh herbs. I used fresh basil. Cilantro was also good I have found.
Here is a picture of what I made! 🙂