Recipe for Yogurt and Cucumber Soup with Mint and Dill 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
3 cup Lowfat yogurt
2 cup Lowfat (1%) milk
1 lrg Cucumber, peeled, seeded and
Coarsely grated
2 med Cloves garlic, peeled and
Mashed in a mortar and
Pestle, or put through a
Garlic press
2 tbl Olive oil
2 tbl Plus 1 tsp. finely chopped
Fresh dill weed, divided
1 tbl Finely chopped fresh mint
2 tbl Fresh lemon juice
1/4 x To 1/2 teaspoon salt
Freshly ground black pepper
To taste
4 dsh hot pepper sauce
6 x Paper-thin slices cucumber
Instructions:
Instructions: 1. Put the yogurt into a cheesecloth-lined strainer and let drip over a bowl 2 hours at room temperature, or overnight in refrigerator. Discard the water and place yogurt in a bowl.

2. Whisk the milk into the drained yogurt until smooth. Stir in the cucumber, garlic, olive oil, 2 tablespoons dill, mint, lemon juice, salt, pepper and hot pepper sauce. Refrigerate 1 to 2 hours, until ice cold.

3. Garnish each serving with a little of the remaining teaspoon dill and a slice of cucumber.

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