Notes/Results: Very refreshing. I followed the recipe as written--using thick Greek yogurt so I had to add a little water to get it blended to the right consistency. To make it vegan, you could use a coconut yogurt of course. I like the pale green color and the combination of the tangy, spicy and minty elements. I would make it again.
Everything is Better with Yogurt is the theme at I Heart Cooking Clubs this week where we are currently cooking with Madhur Jaffrey.
Happy Aloha Friday!