Serves 4 to 6
Everything about this dish is summery and fresh-including the cook, who hasn’t
had to hover over a steamy stovetop to achieve this surprisingly intense blend of
flavors. A shareholder recipe-tester says the sour cream gives this soup lovely
richness and suggests using a little finely chopped fresh dill for a pretty garnish.
4 cucumbers, peeled, seeded, and chopped
1 to 2 cups water
2 cups plain yogurt (or 1 cup plain yogurt combined with 1 cup sour cream)
1 cloves garlic, peeled and smashed
Several fresh mint leaves
2 tablespoons fresh dill or 1 teaspoon dried dill
1 tablespoon honey
1 to 2 teaspoons salt
2 scallions, finely chopped
- Combine the chopped cucumber, 1 cup water, yogurt, garlic, mint, dill, honey, and 1 teaspoon salt in a blender or food processor. Puree the ingredients, adding more of the water until the soup is a consistency you like. Season with more salt to taste.
- Transfer the soup to a large bowl and chill for several hours. Garnish each serving with chopped scallions.