Yogurt & cucumber soup with mint & dill

6 Servings

Ingredients

QuantityIngredient
3cupsLowfat yogurt
2cupsLowfat (1%) milk
1largeCucumber, peeled, seeded and
Coarsely grated
2mediumsCloves garlic, peeled and
Mashed in a mortar and
Pestle, or put through a
Garlic press
2tablespoonsOlive oil
2tablespoonsPlus 1 tsp. finely chopped
Fresh dill weed, divided
1tablespoonFinely chopped fresh mint
2tablespoonsFresh lemon juice
¼To 1/2 teaspoon salt
Freshly ground black pepper
To taste
4Drops hot pepper sauce
6Paper-thin slices cucumber
With skin

Directions

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