Cucumbers and yogurt always get along great — they are delicious in dips and sauces, so why not a soup? The LA Times published a tasty looking recipe back in June that I wanted to try, aside from chilling time, you can make it in a matter of minutes. That is my kind of summer meal!
For 4-6 starter/side servings you will need:
2 English cucumbers (about 1 lb each)
2 cups plain yogurt
1 clove of garlic, minced
1 tsp white wine vinegar
3/4 tsp salt
1/4 tsp pepper
Basil leaves and coarse sea salt for garnish (optional)
Put the cucumbers and yogurt into the bowl of a food processor or blender. Blend until thoroughly pureed.
Pour the soup into a large bowl, then add the garlic, vinegar, salt and pepper.
Let it chill in the refrigerator for a few hours, or better yet, overnight before serving.
Garnish the soup with chopped basil leaves and a pinch of coarse sea salt and serve cold.
This soup is quite cool and refreshing on a steamy summer day!