Turkish Yogurt and Cucumber Soup

1 large English cucumber, peeled and grated          
2 cups Greek yogurt                                       
2 cloves garlic, minced                                              
2 tablespoons white wine vinegar
1 tablespoon chopped fresh mint
Salt and ground black pepper
Drizzle extra virgin olive oil


Place in a non-metallic bowl the yogurt, garlic, vinegar and mint.  Stir well and season. Chill for at least 2 hours before serving.  Just before serving, add the grated cucumber and more fresh mint, and mix well.  Serve in small chilled bowls with a drizzle of extra virgin olive oil on top. Serve with crispy pita bread.

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