Cucumber Soup

This recipe serves:  4

3 cups plain, non-fat yogurt
1 large cucumber, peeled, halved, seeded and coarsely grated
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 1/2 tablespoons chopped, fresh mint
2 1/2 tablespoons chopped, fresh dill
2 cups milk
3 tablespoons white wine vinegar or fresh lemon juice
salt to taste
freshly ground black pepper
thin slices of cucumber
fresh dill sprigs
1. Drain the yogurt in a fine sieve or a colander lined with cheesecloth and discard the liquid. Add the grated cucumber, garlic, olive oil, mint, dill and milk. Mix well.

2. Stir in the vinegar or lemon juice. Cover and chill. Season with salt and pepper and garnish with thinly sliced cucumber and dill.

Serving Size: about 1 cup

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