Chilled Cucumber Mint Soup
- 1 tablespoon fresh mint, chopped
- 8 ounces cucumber
- 2 cups yogurt
- 2 teaspoons white vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon chopped fresh dill
Peel the cucumber. Quarter it lengthwise and remove the seeds; grate coarsely. In a bowl, whisk the yogurt until very smooth. Blend all the ingredients together. Refrigerate for at least 2 hours and serve.