Chilled Cucumber garlic Soup

Recipe by Steve P.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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