A very refreshing cold soup based on a recipe from a cookbook simply entitled Mediterranean. It has a Middle Easter flavor, unless you use the habanero pepper suggested. It would be great served with fresh flat bread or naan. Cooking time is time to chill.

Ingredients

2 serv.

English cucumbers, peeled2
garlic cloves, minced↗2
white wine vinegar↗2 tablespoons
0% plain yogurt↗1 cup
1% low-fat milk↗1⁄3 cup
fresh mint2 tablespoons
salt and pepper

Step-by-step instructions

1
Grate cucumbers and squeeze out excess water. Place in a bowl. Add other ingredients, except hot pepper and chill at least 2 hours. The vinegar will turn the milk into buttermilk and the flavors will blend.
2
Just before serving, process in blender until smooth. Add hot pepper to suit your tastes, or omit entirely for an authentic Middle Eastern flavour.

Source: food.com

Original recipe ↗

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