Cold Cucumber and Yogurt Soup
|Cucumbers/3 medium kirby cucumbers, peeled and thinly sliced||1 1⁄2 , peeled, seeded, and sliced|
|Shallot||1 Medium, sliced|
|Garlic clove||1 Small|
|Fat free plain yogurt/Soy alternative||1 Cup (16 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Finely chopped fresh dill||2 Teaspoon|
Place the cucumbers in a colander and sprinkle with the salt.
Place the colander in a bowl, cover, and let stand at room temperature for 1 hour to let the cucumbers drain.
In a food processor or blender, combine the cucumbers, shallot, garlic, and ice cubes.
Process until very smooth.
Pour into a bowl.
Whisk in the yogurt, buttermilk, and dill.