Chilled Cucumber Soup | Williams-Sonoma

By SMorrissey

Ingredients

• 3 cups plain yogurt
• 1 large English (hothouse) cucumber, peeled,
• halved, seeded and coarsely grated, plus 6
• paper-thin cucumber slices with skin intact for
• garnish
• 2 garlic cloves, minced
• 1 Tbs. extra-virgin olive oil
• 1 1/2 Tbs. chopped fresh mint
• 2 1/2 Tbs. chopped fresh dill, plus 6 dill sprigs
• for garnish
• 2 cups milk
• 3 Tbs. white wine vinegar or fresh lemon juice
• Salt and freshly ground pepper, to taste

Preparation

Step 1

Line a sieve with cheesecloth and place over a large bowl. Spoon the yogurt into the sieve and let drain in the refrigerator for 4 hours. Discard the captured liquid and place the yogurt in the bowl.

Add the grated cucumber, garlic, olive oil, mint, chopped dill and milk and mix well. Stir in the vinegar. Cover and refrigerate for 1 hour.

Before serving the soup, season with salt and pepper. Ladle into chilled individual bowls and garnish each serving with a cucumber slice and a dill sprig. Serve well chilled.