Cucumber-Yogurt Soup With Fresh Dill

Ingredients

• 32 ounces plain lowfat yogurt
• 2 large seedless cucumbers
• peeled and coarsely grated (3 cups)
• 1 clove garlic
• peeled and minced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh dill
• 2 1/2 teaspoons kosher salt
• plus more to taste
• 2 cups water

Instructions

1. Place the yogurt in a paper- towel-lined sieve and let drain over a bowl, in the refrigerator, several hours or overnight.
2. Stir together the cucumbers, garlic, olive oil, dill and salt.
3. Place the drained yogurt in a large bowl and gradually whisk in the water until very smooth.
4. Stir in the cucumber mixture.
5. Refrigerate the soup until very cold, at least 3 hours.
6. If needed, thin with a little more water.
7. Taste and add more salt, if necessary.
8. Ladle into bowls and serve.