Ingredients
Method
- If using regular yogurt: Fold cheesecloth into 6 layers and place over a sieve. Place sieve layered with cheesecloth over a bowl, allowing 2-inch space below sieve to collect excess liquid without touching the bottom.
- Scoop yogurt into cheesecloth and wrap cheesecloth around yogurt. Cover all with plastic wrap. Allow to sit in the refrigerator overnight until liquid has drained from the yogurt.
- Scrape yogurt with a rubber spatula from the cheesecloth into a non-metal bowl.
- Peel cucumbers and cut in half lengthwise. Using a teaspoon, scoop out seeds. Discard seeds. Cut each half into 6 fairly even slices lengthwise. Cut crosswise to make approximately ¼ to ½ inch dices.
- Stir in remaining ingredients and let flavors meld in the refrigerator for 2 or more hours. Adjust seasoning if needed.
Notes
- For extra creaminess, use full-fat plain yogurt or Greek yogurt. If using regular yogurt, ensure it's well-strained to achieve a thick, rich consistency.
- When mincing fresh herbs like mint and dill, use a very sharp knife to avoid bruising, which can diminish their bright, fresh flavor and color.
- Taste and adjust the salt and white pepper after the soup has chilled for at least an hour, as the flavors will meld and intensify. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- When mincing fresh herbs like mint and dill, use a very sharp knife to avoid bruising, which can diminish their bright, fresh flavor and color.
- Taste and adjust the salt and white pepper after the soup has chilled for at least an hour, as the flavors will meld and intensify. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.