Chilled Cucumber Soup
|Plain yogurt||3 Cup (48 tbs)|
|English cucumber||1 Large, peeled|
|Cucumber slice||1⁄4 Cup (4 tbs) (very thinly sliced)|
|Garlic||2 Clove (10 gm), minced (garnish)|
|Extra virgin olive oil||1 Tablespoon (garnish)|
|Mint||1 1⁄2 Tablespoon, chopped (garnish)|
|Dill||2 1⁄2 Tablespoon (garnish)|
|Milk||2 Cup (32 tbs) (for garnish)|
|White wine vinegar||3 Tablespoon (for garnish)|
|Ground pepper||To Taste (for garnish)|
Line a sieve with cheesecloth and place over a large bowl. Spoon the yogurt into the sieve and let drain in the refrigerator for 4 hours. Discard the captured liquid and place the yogurt in the bowl.
Add the grated cucumber, garlic, olive oil, mint, chopped dill and milk and mix well. Stir in the vinegar. Cover and refrigerate for 1 hour.
Before serving the soup, season with salt and pepper. Ladle into chilled individual bowls and garnish each serving with a cucumber slice and a dill sprig. Serve well chilled. Serves 6.