Chilled Cucumber and Yogurt Soup (w/fresh Dill & Mint)
~adapted from Patricia Wells' recipe
Servings 8 servings
- 1 European or English cucumber trimmed, peeled and finely sliced
- 1 teaspoon fine sea salt
- 2 cups Greek whole-milk yogurt
- 1 large clove garlic minced
- 1/3 cup fresh dill finely chopped
- 1/3 cup fresh mint finely chopped
Using a food processor (a blender can work as well) or immersion blender, combine the cucumbers, salt, yogurt, garlic and 3 tablespoons of chopped mint and 3 tablespoons of chopped dill. Blend until smooth. Taste and check for seasoning. I usually need to add a bit more salt or more chopped dill and/or mint.
Place in a bowl with a cover that is secure. Refrigerator for at least one hour. You may refrigerator for 24 hours, so can make a day ahead if that works best with your schedule.
Serve using a pitcher at the table for a beautiful effect (see TSLL's IG Story Highlights - FR Trip '18 - Part 3). Garnish with a few chopped pieces of dill and mint. Serve and enjoy.