1/2 large hothouse cucumber—peeled, seeded and cut into 1/4-inch dice 8 small radishes, thinly sliced 1 garlic clove, minced 3 tablespoons chopped mint 3 tablespoons chopped dill 2 cups cold plain yogurt 1 cup cold low-fat milk 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil Salt and freshly ground pepper
In a small bowl, toss the cucumber, radishes, garlic and 2 tablespoons each of the mint and dill. In a medium bowl, whisk the yogurt with the milk, lemon juice and olive oil. Stir the vegetables into the yogurt and season with salt and pepper. Set the bowl over a larger bowl of ice water and stir occasionally until chilled, about 10 minutes.
Ladle the soup into bowls, sprinkle with the remaining 1 tablespoon each of mint and dill and serve.
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