"I've also tried this cold Turkish soup as a dip with carrots, celery sticks, and pita triangles, so this recipe can certainly perform double duty." -Peggy McGee, Green Valley, AZ
Cooking Light AUGUST 2006
Rub a large bowl with garlic; discard garlic. Combine yogurt and the next 5 ingredients (through oil) in bowl. Cover and chill 2 hours. Stir in 2 tablespoons water, and serve. Garnish with mint sprigs, if desired.
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