3 cups plain yogurt
1 large english cucumber — peeled and halved
seeded and coarsely grated — plus 6 paper-thin cucumber slices
with skin — for garnish 2 cloves garlic — minced
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons chopped fresh mint
2 1/2 tablespoons chopped fresh dill — plus
6 dill sprigs — for garnish
2 cups milk
3 tablespoons white wine vinegar
OR fresh lemon juice salt and freshly ground pepper
Line a sieve with cheesecloth (muslin) 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. Mix well. Stir in the vinegar or lemon juice. Cover and chill for 1 hour.
Before serving, season to taste with salt and pepper. Ladle the soup into chilled individual bowls and garnish each serving with a cucumber slice and a dill sprig. Serve well chilled. Serves 6
NOTES: Cucumbers are native to Asia, where they have been eaten for thousands of years. They contain a great deal of water, which makes them particularly refreshing in the hot summer months. When choosing cucumbers, avoid the waxed variety sold in grocery stores year-round, and instead seek out the long, thin-skinned English or hothouse variety. It has a superior flavor, less water and far fewer seeds. Three lemon cucumbers can be substituted for the single English (hothouse) cucumber, if you like.
Recipe from Williams-Sonoma Seasonal Celebration: Summer by Joanne Weir et al (1997: Time-Life Books)ISBN 0-7835-4607-6
Kitpath@earthlink.net 8/28/98