Chilled Cucumber-Mint Soup with Yogurt or Sour Cream

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Chilled Cucumber-Mint Soup with Yogurt or Sour Cream

Yields1 Serving
 4 cucumbers, peeled, seeded, and chopped (about 4 cups)
  1 to 2 cups water
  2 cups plain yogurt (or 1 cup plain yogurt combined with 1 cup sour cream)
  1 clove garlic, peeled and smashed
  several fresh mint leaves
  2 tablespoons fresh dill or 1 teaspoon dried dill
  1 tablespoon honey
  1 to 2 teaspoons salt
  2 scallions, finely chopped (about 1/3 cup)
1

Combine the chopped cucumber, 1 cup water, yogurt, garlic, mint, dill, honey, and 1 teaspoon salt in a blender or food processor. Purée the ingredients, adding more of the water until the soup is a consistency you like. Season with more salt to taste.

2

Transfer the soup to a large bowl and chill for several hours. Garnish each serving with chopped scallions.

Ingredients

 4 cucumbers, peeled, seeded, and chopped (about 4 cups)
  1 to 2 cups water
  2 cups plain yogurt (or 1 cup plain yogurt combined with 1 cup sour cream)
  1 clove garlic, peeled and smashed
  several fresh mint leaves
  2 tablespoons fresh dill or 1 teaspoon dried dill
  1 tablespoon honey
  1 to 2 teaspoons salt
  2 scallions, finely chopped (about 1/3 cup)

Directions

1

Combine the chopped cucumber, 1 cup water, yogurt, garlic, mint, dill, honey, and 1 teaspoon salt in a blender or food processor. Purée the ingredients, adding more of the water until the soup is a consistency you like. Season with more salt to taste.

2

Transfer the soup to a large bowl and chill for several hours. Garnish each serving with chopped scallions.

Notes

Chilled Cucumber-Mint Soup with Yogurt or Sour Cream
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