Local Recipe of the Day

Cold Cumcumber and Yogurt Soup

From "Savory Samplings of the Harvest: A Collection of Recipes from the Silver City Farmers' Market." A delicious chilled soup for the indian summer days of September and October, and a delicious way to use the cucumbers and herbs from your local market.

2 medium cucumbers, peeled & finely diced
1/2 tsp salt
2 cloves garlic, finely minced
1 Tbsp olive oil (optional)
1 Tbsp snipped, fresh dill
4 cups plain yogurt
freshly ground pepper to taste
1 Tbsp finely chopped fresh mint

Place diced cucumber in colander over a bowl or the sink, and sprinkle with salt, tossing to coat. Let stand for 15-30 minutes. In large serving bowl, combine drained cucumbers, garlic, oil, dill and yogurt. Mix well. Chill at least one hour. Check seasoning and add moresalt if desired. Add mint and serve.

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