Cucumber-Yogurt Soup With Fresh Dill

1. 1

   Place the yogurt in a paper- towel-lined sieve and let drain over a bowl, in the refrigerator, several hours or overnight.

2. 2

   Stir together the cucumbers, garlic, olive oil, dill and salt.

3. 3

   Place the drained yogurt in a large bowl and gradually whisk in the water until very smooth.

4. 4

   Stir in the cucumber mixture.

5. 5

   Refrigerate the soup until very cold, at least 3 hours.

6. 6

   If needed, thin with a little more water.

7. 7

   Taste and add more salt, if necessary.

8. 8

   Ladle into bowls and serve.

* Per serving · 4 servings · Values may vary.

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