Cucumber Yogurt Soup
"There are many variations on this cold soup. This one is basic and good. You don't necessarily need both dill and mint. One or the other is fine. Some recipes call for ground cumin. You might think of this as a liquid salad. It's refreshing during cucumber season."
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 4 -6 medium cucumbers
- 4 cups plain yogurt
- 1 tablespoon olive oil
- 1 tablespoon vinegar
- 1 teaspoon salt
- 1 teaspoon of fresh mint
- 1 teaspoon fresh dill
directions
- Peel and quarter the cucumbers. Slice off the seedy core and discard it. Chop the cumubers finely.
- Combine all ingredients and chill one hour or more.
- Serve cold as an accompaniment to spicy dishes.
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RECIPE SUBMITTED BY
Gardening, fishing, clamming and foraging for wild foods are some interests which connect to my interest in cooking. I like cooking things I have grown, caught or collected. Currently I am searching for tasty heirloom vegetable varieties for my garden. I also like to prepare foods by old-time processes such as smoking, fermenting and curing -- kraut, pickles, cheese, sausage, those sorts of things.
