Cold Cucumber and Yogurt Soup.
Ingredients.
1 Large cucumber
2 cups Yogurt, plain
2 tsp lemon juice
1 tsp Olive oil
2 tsp Mint, finely cut
1/2 tsp Dill, finely cut
1 tsp Salt
Preparation.
Peel the cucumber and slice it lengthwise into halves. Scoop out all the seeds and then grate the cucumber coarsely.
Mix the yogurt in a large bowl until smooth. Mix in the grated cucumber, lemon juice, mint, dill, and salt till completely incorporated.
Refrigerate for at least 3 hours. When ready to serve pour into a bowl and garnish with small toasted slice of bread with grated cucumber on top.