Chilled Cucumber Soup(Weir)
3 cups plain yogurt 1 large english cucumber -- peeled and halved seeded and coarsely grated -- plus 6 paper-thin cucumber slices with skin -- for garnish 2 cloves garlic -- minced...
Ingredients
- 3cupplain yogurt
- 1large english cucumber -- peeled and halved
- 1tablespoonextra-virgin olive oil
- 11/2 tablespoons chopped fresh mint
- 21/2 tablespoons chopped fresh dill -- plus
- 6dill sprigs -- for garnish
- 2cupmilk
- 3tablespoonwhite wine vinegar
Directions
- 1
3 cups plain yogurt 1 large english cucumber -- peeled and halved seeded and coarsely grated -- plus 6 paper-thin cucumber slices with skin
- 2
Spoon the yogurt into the sieve and let drain in the refrigerator for 4 hours
- 3
Discard the captured liquid and place the yogurt in the bowl
- 4
Add the grated cucumber, garlic, olive oil, mint, chopped dill and milk
- 5
Stir in the vinegar or lemon juice
- 6
Cover and chill for 1 hour
- 7
Before serving, season to taste with salt and pepper
- 8
Ladle the soup into chilled individual bowls and garnish each serving with a cucumber slice and a dill sprig