Cold Cucumber And Yogurt Soup

1. 1

   Saute the leeks over medium heat in about a tablespoon olive oil just to soften and sweat them (about 6-7 minutes). Cool.

2. 2

   In a food processor combine the leeks, cucumber, yogurt, garlic, dill and 2 tablespoons olive oil. Blend until smooth, about 30 seconds. Season to taste and reblend. Refrigerate for a couple of hours so flavors can meld.

3. 3

   To serve, place a couple of golden raisins in the bottom of your serving vessel and pour a small amount of soup over top. Garnish with a drizzle of olive oil and sprig of mint.

4. 4

   I like to serve this in a shot glass.

* Per serving · 4 servings · Values may vary.

No additional tips available.