COLD CUCUMBER AND YOGURT SOUP

COLD CUCUMBER AND YOGURT SOUP image

Yield 6-8 People

Number Of Ingredients 9

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1 leek white and pale green parts only, coarsely chopped
2 large cucumbers peeled and seeded, chopped into cubes
2 cups plain or Greek style yogurt
2 cloves garlic
½ cup fresh dill
2 to 3 tablespoons olive oil plus a bit more for a finishing drizzle
Salt and pepper
Fresh mint
Golden raisins

Steps:

Sauté the leeks over medium heat in about a tablespoon olive oil just to soften and sweat them (about 6-7 minutes). Cool. In a food processor combine the leeks, cucumber, yogurt, garlic, dill and 2 tablespoons olive oil. Blend until smooth, about 30 seconds. Season to taste and reblend. Refrigerate for a couple of hours so flavors can meld. To serve, place a couple of golden raisins in the bottom of your serving vessel and pour a small amount of soup over top. Garnish with a drizzle of olive oil and sprig of mint. I like to serve this in a shot glass.