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[edit] Ingredients
2 |
med. cucumbers (1 lb.), peeled, seeded |
|
finely diced |
½ |
tsp. salt |
2 |
|
1 |
tbsp. olive oil (opt.) |
1 |
|
4 |
c. plain low-fat yogurt |
|
Freshly ground pepper to taste |
1 |
tbsp. finely chopped fresh mint (opt.) |
[edit] Preparation
Step 1 |
1. Place diced cucumbers in colander; sprinkle with salt, tossing to coat. Let stand for 15 to 30 minutes; drain. |
Step 2 |
2. In large serving bowl or tureen, combine drained cucumbers, garlic, oil (if desired), dill and yogurt. Mix well. |
Step 3 |
3. Chill for at least 1 hour. Before serving, check seasonings and adjust to taste. Add mint, if desired. Dilute with ice water if soup is too thick. |
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