Yogurt & cucumber soup with mint & dill

Yield: 6 Servings

Measure Ingredient
3 cups Lowfat yogurt
2 cups Lowfat (1%) milk
1 large Cucumber, peeled, seeded and
Coarsely grated
2 mediums Cloves garlic, peeled and
Mashed in a mortar and
Pestle, or put through a
Garlic press
2 tablespoons Olive oil
2 tablespoons Plus 1 tsp. finely chopped
Fresh dill weed, divided
1 tablespoon Finely chopped fresh mint
2 tablespoons Fresh lemon juice
¼ To 1/2 teaspoon salt
Freshly ground black pepper
To taste
4 Drops hot pepper sauce
6 Paper-thin slices cucumber
With skin

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.

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