Yogurt And Cucumber Soup With Mint And Dill Recipe

Step 1

Put the yogurt into a cheesecloth-lined strainer and let drip over a bowl 2 hours at room temperature, or overnight in refrigerator. Discard the water and place yogurt in a bowl.

Step 2

Whisk the milk into the drained yogurt until smooth. Stir in the cucumber, garlic, olive oil, 2 tablespoons dill, mint, lemon juice, salt, pepper and hot pepper sauce. Refrigerate 1 to 2 hours, until ice cold.

Step 3

Garnish each serving with a little of the remaining teaspoon dill and a slice of cucumber.

Things You'll Need

  • 3c Lowfat yogurt
  • 2c Lowfat (1%) milk
  • 1lg Cucumber, peeled, seeded and
  • Coarsely grated
  • 2md Cloves garlic, peeled and
  • Mashed in a mortar and
  • Pestle, or put through a
  • Garlic press
  • 2tb Olive oil
  • 2tb Plus 1 tsp. finely chopped
  • Fresh dill weed, divided
  • 1tb Finely chopped fresh mint
  • 2tb Fresh lemon juice
  • 1/4 To 1/2 teaspoon salt
  • Freshly ground black pepper
  • To taste
  • 4 Drops hot pepper sauce
  • 6 Paper-thin slices cucumber
  • With skin

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