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|Serves||Preparation Time||Cooking Time|
|6 People||10 Minutes||
- 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
- Freshly squeezed lemon juice
- Chopped walnuts
In a large bowl, whisk together Greek yogurt, extra virgin olive oil and milk.
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.
Grate the cucumbers into a separate bowl.
Wrap the cucumbers in cheesecloth or a clean tea towel and squeeze to remove excess moisture.
Stir the cucumbers into the yogurt along with the dill, garlic, salt and white pepper.
Adjust seasoning to taste.
Place in the refrigerator to chill for at least 1 hour, up to 4 hours.
Whisk the soup once more before serving, adding milk to loosen the texture if required and adjusting seasoning as needed.
Ladle chilled soup into bowls.
Top each serving with chopped mint or a mint sprig.
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.
Serving Size 224.9 g
|Calories||65||Calories from Fat||12|
|Total Fat||1.3g 2%||Saturated Fat||0.7g 4%|
|Cholesterol||3mg 1%||Sodium||25mg 1%|
|Potassium||124mg 4%||Total Carbohydrates||7.1g 2%|
|Dietary Fiber||0.8g 3%||Sugars||6.0g|
* Based on a 2000 calorie diet.
Nutritional details are an estimate and should only be used as a guide for approximation.