Chilled Yogurt Soup
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This chilled cucumber soup is a Bulgarian recipe that my friend Szilvi makes on the hottest of days.
I like to make it in the morning so it’s ready to eat when we come home from work. No turning on the stove. The yogurt and nonfat milk make the soup thick and creamy but add little fat.
Accompany the soup with good French bread, and you’ll have a light meal that will keep you cool as a cucumber.
Peel cucumber, cut in half lengthwise and remove seeds. Grate cucumber on coarse side of box grater.
Stir grated cucumber into yogurt along with garlic, dill and salt. Stir in milk and oil. Chill 1 hour or longer for flavors to meld.
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