Cold Cucumber And Yogurt Soup Recipe

Ingredients

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

Preparation

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.