Yogurt and herbs highlight the freshness of summer cucumbers. Enjoy this “cool as a cucumber” soup.
2 medium-sized cucumbers, peeled, seeded and grated (or diced)
32 oz container of plain yogurt (if using Greek yogurt, you may need to thin with water after the soup is cold, then season to taste)*
2 cloves garlic, mashed
1 tablespoon salt
1 teaspoon dried dill or dried mint
1 tablespoon extra virgin olive oil
2 tablespoon fresh dill or mint, chopped
Place the cucumber in a bowl and stir in the yogurt, garlic, salt, and the dried dill or mint.
Cover and refrigerate until very cold. *If too thick, thin with a small amount of water and add more salt, if needed, to taste.
Serve with fresh dill or mint garnish.