Cucumber and Yogurt Soup
added 03/07/08
Serves 6
Dried mint is preferred for its sweeter flavor, with fresh mint used as garnish. This recipe would also work with dill weed or tarragon in place of mint.
2 slender, medium cucumbers
Salt
2 garlic cloves, chopped
1 Tbs. white wine vinegar
2 Tbs. extra-virgin olive oil
11/2 cups plain nonfat yogurt
1 Tbsp. dried mint
1 cup ice water
Fresh mint leaves for garnish (optional)
Peel and slice the cucumbers. If they’re very seedy, cut into quarters lengthwise and cut away the seeds before slicing. Place the slices in a bowl, and toss with a little salt. Set aside for 15 minutes or longer to draw some of the liquid out of the cucumbers.
In a large bowl, mash the garlic to a paste with 1 teaspoon salt, using the back of a spoon. Stir the vinegar into the paste and then stir in the oil. Add the yogurt and dried mint and mix. Stir in the ice water.
Place the cucumber slices in a colander and rinse them well. Add the drained cucumbers to the soup. Chill for at least 30 minutes before serving in individual bowls garnished with fresh mint leaves.
—The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins
