Prep 2 hrs
Cook 0 mins
Recipe from Williams-Sonoma Seasonal Celebration: Summer by Joanne Weir
- 3 cups plain yogurt
- 1 large English cucumber, peeled and halved,seeded and coarsely grated,plus
- 6 slices cucumbers, with skin paper-thin for garnish
- 2 cloves garlic, minced
- 1 tablespoon extra virgin olive oil
- 1 1⁄2 tablespoons chopped of fresh mint
- 2 1⁄2 tablespoons chopped fresh dill, plus
- 6 dill sprigs, for garnish
- 2 cups milk
- 3 tablespoons white wine vinegar or 3 tablespoons fresh lemon juice
- salt & freshly ground black pepper
- Line a sieve with cheesecloth (muslin) and place over a large bowl.
- Spoon the yogurt into the sieve and let drain in the refrigerator for 4 hours.
- Discard the captured liquid and place the yogurt in the bowl.
- Add the grated cucumber, garlic, olive oil, mint, chopped dill and milk.
- Mix well.
- Stir in the vinegar or lemon juice.
- Cover and chill for 1 hour.
- Before serving, season to taste with salt and pepper.
- Ladle the soup into chilled individual bowls and garnish each serving with a cucumber slice and a dill sprig.
- Serve well chilled.
- NOTES: Cucumbers are native to Asia, where they have been eaten for thousands of years.
- They contain a great deal of water, which makes them particularly refreshing in the hot summer months.
- When choosing cucumbers, avoid the waxed variety sold in grocery stores year-round, and instead seek out the long, thin-skinned English or hothouse variety.
- It has a superior flavor, less water and far fewer seeds.
- Three lemon cucumbers can be substituted for the single English (hothouse) cucumber, if you like.