Chilled Cucumber Yogurt Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A zesty Mediterranean soup for hot summer nights. Feel free to increase or decrease the amount of lemon and garlic depending on your taste. For a creamier version, throw in a half avocado. Ingredients:
4 small seedless cucumbers - peeled and grated |
1 tablespoon fresh lemon juice |
1 bunch fresh mint leaves, chopped |
1 bunch fresh dill, chopped |
2 cloves garlic, crushed |
2 cups plain yogurt |
1 tablespoon olive oil |
1 teaspoon salt (optional) |
1/4 cup raisins (optional) |
Directions:
1. Combine the grated cucumber, lemon juice, mint, dill, garlic, yogurt, olive oil, and salt in a large mixing bowl; stir with a large spoon. Pour the mixture into a blender; blend on high speed until smooth. Serve immediately or chill in refrigerator until ready to serve. Divide the soup between four bowls; top each serving with about 1 tablespoon raisins.
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