Lebanese Lebanese Cucumber and Yogurt Soup Recipe

Serves 4.


  • 1 large cucumber, peeled, quartered, finely sliced lengthwise
  • 1 handful fresh mint
  • 2 1/2 cups thick, creamy yogurt
  • 2 cloves garlic, crushed
  • 1 1/4 cups water
  • salt

Sprinkle cucumber with salt and let sit for 10-15 minutes.  Squeeze to remove excess water.

Chop mint and beat with yogurt and garlic.  Stir in water to thin it down and fold in the cucumber.  Season, cover, and let chill up to 2 hours.  Serve with a cube of ice in each bowl.

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