Chilled Cucumber Mint Soup


  • 1 tablespoon fresh mint, chopped
  • 8 ounces cucumber
  • 2 cups yogurt
  • 2 teaspoons white vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon chopped fresh dill
  • salt


Peel the cucumber. Quarter it lengthwise and remove the seeds; grate coarsely.  In a bowl, whisk the yogurt until very smooth. Blend all the ingredients together. Refrigerate for at least 2 hours and serve.