| Chilled Cucumber and Yogurt Soup 1 large cucumber 2 cups yogurt, plain 2 tsp distilled white vinegar 1 tsp extra virgin olive oil 2 tsp mint, finely cut 1/2 tsp dill, finely cut 1 tsp salt 4 sprigs of mint Peel the cucumber and slice it lengthwise into halves. Scoop out all the seeds and then grate the cucumber coarsely. Mix the yogurt in a large bowl until smooth. Mix in the grated cucumber, vinegar, mint, dill, and salt till completely incorporated. Refrigerate for at least 3 hours in advance. When ready to serve pour into a bowl and garnish with sprigs of mint. Serves 4. |
