Chilled Cucumber Yogurt Soup - Seasonal Recipe

Chilled Cucumber Yogurt Soup

🌍 Seasonal, Summer Difficulty: ●●●○○

Chilled yogurt and cucumber soups appear across a wide corridor from Spain (ajoblanco) through Turkey (cacık) to India (raita); their shared ancestor may be Persian mast-o-khiar, one of the oldest recorded cold soups.

Ingredients

• 2 large cucumbers, peeled, seeded, roughly chopped (reserve a few slices for garnish)
• 480ml (2 cups) plain full-fat Greek yogurt
• 2 cloves garlic
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh dill, plus more to garnish
• 2 tbsp fresh mint
• 2 tbsp lemon juice
• 1 tsp white wine vinegar
• Salt and white pepper
• Cold water to thin

Method

1. Combining — Combine cucumber, yogurt, garlic, olive oil, dill, mint, lemon juice, and vinegar in a blender.
2. Blending — Blend until very smooth. Add cold water 2 tbsp at a time to reach a flowing, creamy consistency.
3. Seasoning — Season generously with salt and white pepper.
4. Refrigerating — Refrigerate at least 2 hours until thoroughly cold.
5. Serving — Serve in chilled bowls with a drizzle of olive oil, fresh dill, and reserved cucumber slices.

Tags: cucumbers, plain full-fat greek yogurt, garlic, extra-virgin olive oil, fresh dill · Source: Brittani's Almanac