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Ingredients45 m servings 90
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.
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- 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 10.2 5.5 5 68 Full nutrition
ReviewsRead all reviews 3
Making it the night before lets the flavors mingle longer, and it frees up time!