Yogurt and Cucumber Soup with Mint and Dill
3 c Lowfat yogurt
2 c Lowfat (1%) milk
1 lg Cucumber, peeled, seeded and
Coarsely grated 2 md Cloves garlic, peeled and
Mashed in a mortar and Pestle, or put through a Garlic press 2 tb Olive oil
2 tb Plus 1 tsp. finely chopped
Fresh dill weed, divided 1 tb Finely chopped fresh mint
2 tb 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 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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