Cold Soup with Cucumbers, Yogurt and Fresh Herbs

Ingredients

• 3 cups whole or lowfat 2% Greek yogurt
• 2 tbsps (tablespoons) extra virgin olive oil
• 1-2 cups lowfat milk
• 4-5 cucumbers
• 1/3 cup fresh chopped dill
• 1 tsp (teaspoon) crushed garlic (or more to taste)
• 1/2 tsp salt or as per taste
• White pepper to taste
• Fresh mint sprigs or roughly chopped mint for garnish

Optional Ingredients

• Freshly squeezed lemon juice
• Chopped walnuts

Step 1

In a large bowl, whisk together Greek yogurt, extra virgin olive oil and milk.

Step 2

Start with 1 cup of milk then gradually continue adding more, whisking after each addition, till the yogurt takes on a soupy consistency. You can adjust the consistency according to your preference.

Step 3

Grate the cucumbers into a separate bowl.

Step 4

Wrap the cucumbers in cheesecloth or a clean tea towel and squeeze to remove excess moisture.

Step 5

Stir the cucumbers into the yogurt along with the dill, garlic, salt and white pepper.

Step 6

Adjust seasoning to taste.

Step 7

Place in the refrigerator to chill for at least 1 hour, up to 4 hours.

Step 8

Whisk the soup once more before serving, adding milk to loosen the texture if required and adjusting seasoning as needed.

Step 9

Ladle chilled soup into bowls.

Step 10

Top each serving with chopped mint or a mint sprig.

Step 11

Optionally, you can stir in a bit of fresh lemon juice to brighten the flavor, or top with chopped walnuts for a sweet and nutty crunch.

Step 12

Serve chilled.

Serving Size 224.9 g

* Based on a 2000 calorie diet.
Nutritional details are an estimate and should only be used as a guide for approximation.

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