This recipe came from a Turkish Cookbook about 20 years ago. It is a very cooling soup on a hot day, and the ingredient amounts can be easily varied to suit your taste.
Servings: 3 or 4Prep Time: 15 mins Cook Time: none
1 – 2 large Cucumbers
1 clove Garlic
1 1/2 TBSP Cider Vinegar
2 TBSP chopped fresh Dill
2 TBSP chopped fresh Mint
1 TBSP Olive Oil
Salt to taste
1 pint Yogurt
Peel, seed & grate cucumbers. Add garlic, vinegar, dill, mint, olive oil, and salt. Stir in yogurt. If this is too thick, you may thin it with a little water. (I prefer 1 cup of yogurt and 2 cups of buttermilk rather than all yogurt). Chill thoroughly.
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