Yogurt and Cucumber Soup with Mint

1 quart yogurt, drained for 25 minutes

1 1/2 cups milk or buttermilk

2 garlic cloves

salt and freshly milled white pepper

2 cucumbers, peeled if waxed

1/4 cup chopped parsley

3 tablespoons chopped mint

1 tablespoon extra virgin olive oil

a few drops fresh lemon juice

4-6 mint sprigs for garnish

Combine the yogurt and buttermilk in a bowl. Pound the garlic with 1/2 teaspoon with a mortar until smooth. Halve the cucumbers lengthwise, scrape out the seeds, then grate them using the large holes of a grater. Stir the garlic, cucumber, herbs and oil into the yogurt. Taste for salt and season with pepper and lemon juice. Chill well and serve garnished with mint sprigs.


One Comment on “Yogurt and Cucumber Soup with Mint”

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