Foodie Friday: Cucumber Soup

It's too hot to cook and I have a deadline looming (I LOVE typing that).  So here's the world's easiest summer soup.

2 cups plain yogurt (not the vanilla flavor.  Just plain.)

1/2 cup cucumber, peeled, seeded, pureed  –many thanks to sister-in-law Sonia for the fresh cucumbers

1/2 tsp dried dill

Blend together.  Let sit–covered– in refrigerator at least 3 hours.  Overnight is better. (If you don't cover it, it will pick up all the refrigerator smells.)

Serve w/ interesting crackers that are only slightly salty and w/ ice cold cucumber water. (Water that has chilled w/ sliced cucumber in it for a bit.)

That's it! (Great for upset tummies, btw)

 

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