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Ingredients45 m servings 90 cals
Original recipe yields 5 servings
- Place cucumbers in a large bowl. Whisk yogurt in a separate bowl using a fork until yogurt is smooth and liquefied; pour over cucumbers. Add dill, garlic, oil, and salt to cucumber mixture; toss to coat. Stir in enough water to reach desired consistency. Refrigerate until chilled, at least 30 minutes.
- Ladle soup into serving bowls; add about 2 ice cubes to each bowl.
- Cook's Notes:
- Balkan-style yogurt is best. Optionally, a few tablespoons of crushed walnuts or toasted almond slices may be added as a garnish or on the side.
Per Serving: 90 calories; 3.4 g fat; 10.2 g carbohydrates; 5.5 g protein; 5 mg cholesterol; 68 mg sodium. Full nutrition
ReviewsRead all reviews 3
I cut the garlic in half and it was still strong. My garlic was just too strong. I added more yogurt and water. It was very good. Very easy to make. We are serving it at a dinner BBQ on Sunday