Diet food: Cold yogurt soup with warm boiled potatoes

Ingredients for 4 servings:

• 750 ml natural yogurt (1.5%)
• 12 m.-sized potatoes
• 2 handfuls of basil leaves, fresh
• 4 cloves garlic
• 1 ½ cucumber(s)
• Herb salt and pepper, freshly ground
• mint

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

low in fat and calories

Coarsely grate the cucumber, season with salt, and let it steep for about 10 minutes. Then drain the water from the cucumbers. Season the grated cucumber with crushed garlic, chopped basil leaves, and herb salt and pepper, and stir well. Add the yogurt and mix everything well. Let it steep for about 30 minutes, stirring occasionally. In the meantime, cook the potatoes with their skins on and then peel them. Place 3 potatoes on each deep plate, fill the plate with the yogurt soup, and garnish with some chopped mint. This is a nice variation on boiled potatoes with quark; it tastes lighter and more refreshing. Serves 5. 30 calories per serving.