See Also: Cooking Club · Soups
Cucumber Yogurt Soup
From Dorothy McNett's recipes at www.dorothymcnett.com. Use only the finest of extra virgin olive oil to drizzle into each chilled serving. If you have some premium balsamic vinegar, a couple of drops on top of the olive oil is fabulous!
4-5 cloves garlic
2 medium cucumbers, peeled
3 cups natural unflavored yogurt
1/2 teaspoon fine sea salt
1 teaspoon snipped fresh dill
2-3 leaves of mint, or 1 teaspoon dried mint
1 tablespoon fresh lemon juice
extra virgin olive oil to float on top of each serving
Using food processor with steel chopping blade in place, finely chop the garlic and cucumbers. Add remaining ingredients except for the oil and process to blend. Pour into small bowls or cups, and float about 1/2 teaspoon oil over the top. Garnish with mint and serve. Serve right away, or chill and served very cold as a refreshing summer soup.
Recipe created 2005-03-29.
