How to Make Cucumber and Yogurt Soup

In this article you will learn how to prepare cold cucumber and yogurt soup, a delicious and refreshing summer salad/side dish, different versions of which are found throughout the Middle East and Eastern Mediterranean. Serving for 4.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 4 cups plain yogurt (full fat yogurt works best)
• 1 Tbsp. olive oil
• Cold water
• A large mixing bowl
• A wire wisk
• 1 cucumber, peeled and very finely diced
• Handful of fresh dillweed, thick stems removed and finely chopped
• Handful of fresh mint leaves, finely chopped
• 1 small clove garlic, pressed (optional)
• Dash of red pepper flakes or paprika
• Salt and pepper to taste
• A decorative serving bowl
• Smaller bowls and a ladel for serving
• a sprig of mint and dillweed to garnish

1. Wisk the yogurt and olive oil together in a large bowl until creamy.

2. Wisk in enough cold water to make the consistency like very thick soup (some like it thicker, some prefer it watery - it is completely up to you!).

3. Stir in the cucumber, herbs, spices and optional garlic.

4. Cover and Chill. Serve cold. Garnish the top with sprigs of mint and dill just before serving.

Tips & Warnings

• Full fat yogurt works best, but you can also use low or non-fat plain yogurt if you want to cut some calories and fat. This is traditionally a summer dish, and is truly refreshing in hot weather. It's great accompanying any kind of grilled meat or chicken. The amount and kinds of spices and herbs you use are completely up to you. Experiment and find what works best!
• Serve it cold and fresh. If it sits for too long, the cucumbers get too soft (they should be crunchy!) and the mixture can get watery.