3 cups plain yogurt
2 medium cucumbers, peeled, seeded and coarsley grated
2 cloves garlic, minced
2 T extra virgin olive oil
3 T fresh mint, chopped
3 T fresh chopped dill
2 cups cold milk
3 T lemon juice
salt and freshly ground black pepper
1 T fresh mint chiffonade for garnish
extra virgin olive oil for drizzling over top of soup
Place yogurt in cheesecloth or paper towel-lined strainer and drain (refrigerated) for about 4 hours, discarding excess liquid. Squeeze the excess liquid from the grated cucumbers. Combine the drained yogurt with the next 6 ingreients, mix well. Add the lemon juice, salt and pepper to taste and chill for 1 hour. Serve cold, garnished with fresh chopped mint and a drizzle of extra virgin olive oil.
Add comment