2 cups cubes of peeled cucumbers, seedless
1 cup cut tomatoes
1 cup cream
1/2 cup milk
4-5 cubes Dorot chopped dill
1/2 tsp ground black pepper
1/2 tsp salt
1 tbsp vinegar
1. Cook the pasta to al dente, drain and transfer to a bowl.
2. In another bowl mix the cream, milk, dill, vinegar, salt and pepper.
3. Add cucumbers and tomatoes to the pasta, pour in the sauce and mix well.
4. Cover and place in fridge for at least an hour or until next morning. Mix again before serving.
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