Author Notes
A classic in my family for years, this soup is light and refreshing in the spring and summer when cucumbers are particularly sweet —suiteapplepie
Ingredients
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1
cucumber, peeled
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16 ounces
nonfat plain yogurt
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1 cup
water
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1/4 cup
extra virgin olive oil
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2 tablespoons
red wine vinegar
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1/2 teaspoon
Tabasco sauce (optional)
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1 teaspoon
salt
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1
garlic clove, smashed
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2 tablespoons
fresh mint, chopped
Directions
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Cut the peeled cucumber in half and scrape out the seeds. Cut the halves into strips and dice.
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In a serving bowl, add the yogurt and water and whisk together. Add the oil, vinegar, Tabasco, salt, garlic clove, and whisk together thoroughly. Stir in the cucumber, and the optional mint. Chill in the fridge for 20 minutres or until ready to serve. Remove the smashed garlic clove before ladling into bowls.
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