Ingredients
- 1 med. cucumbers
- 2 c. yogurt
- 2 teaspoon distilled white vinegar
- 1 teaspoon extra virgin olive oil
- 2 teaspoon finely cut fresh mint or possibly 1 teaspoon dry mint
- 1/2 teaspoon finely cut fresh dill or possibly 1/4 teaspoon dry dill
- 1 teaspoon salt
Instructions
- Peel cucumber and slice lengthwise into halves.
- Scoop out seeds by running the tip of a tsp.
- down center of each half.
- Throw away the seeds and grate the cucumber coarsely.
- (Should make about 1 c..) In a deep bowl, stir the yogurt with a whisk till completely smooth.
- Gently but thoroughly beat in the grated cucumber, vinegar, extra virgin olive oil, mint, dill and salt.
- Don't OVER BEAT.
- Taste for seasoning, adding more salt if necessary.
- Chill the soup for at least 2 hrs till thoroughly chilled.
- Serve in clear glass bowls and garnish with fresh mint in center.
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