Chilled Yogurt and Cucumber Soup

This versatile recipe, depending on texture and seasonings, can also be used as a dipping sauce, salad dressing, or sauce. Mint, garlic, and dill are the traditional herbs in this classic dish, but feel free to experiment with your own fresh herbs, including basil or lemon thyme.

2 to 3 cucumbers
1 tsp (5 ml) salt
3 green onions
1 clove garlic
2 sprigs (about 1/3 cup or 75 ml) fresh mint
1 sprig (about 1/4 cup or 60 ml) fresh parsley
1 sprig (about 1/4 cup or 60 ml) fresh dill
2 cups (500 ml) plain unsweetened organic or soy yogurt

Peel cucumbers if skin is thick and remove seeds. Grate cucumber, sprinkle with salt, and let stand 10 minutes. Squeeze to remove liquid.

In a food processor, chop onions, garlic, and herbs with a little bit of the yogurt. Blend until onion and garlic are well chopped. Add cucumber and the rest of the yogurt. Blend until smooth.

Chill 30 minutes before serving. Serves 4.

Source: alive #261, July 2004