from Phoebe Fearing of San Francisco, CA


2 cucumbers
1-1.5 cups of yogurt
1 tsp dried dill weed
1 garlic clove peeled and trimmed of the end
salt and pepper to taste


Peel your cucumbers, chop off and discard the ends.  Chop up what's left so it's small enough to puree by whatever means you'll be using.  Throw the diced cucumber into a food processor.  If you don't have a food processor, a hand mixer and bowl will work or even a blender.  

Mince the garlic and add it to the cucumber (so it catches up to the size, I don't add the whole garlic clove).  Add your yogurt.  The amount is not exact as you want enough to make it soupy and this will depend on the size of your cucumbers and how thick you would like the final soup to be (I never measure the yogurt but try to add enough so you can get your desired thickness at first blend so you don't over-puree).  

Puree the mixture.  

Now add your dill, salt and pepper to taste.  This is actually a great recipe for using no salt if someone needs to cut down.

Voi La!  Cold cucumber soup.  For a fancier version, when trimming the cucumber, first cut it in half after peeled.  Scoop out the seeds.  I like the seeds so I leave them in.

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