Yogurt Cucumber Soup

Many cultures have some kind of yogurt/cucumber mixture. India has raita, the middle east has jajik, and Greece has tzatziki. The combination of creamy tang and refreshing crunch seems to have near-universal appeal.

I made a really delicious yogurt and cucumber soup today. My mother-in-law made one when we visited them this weekend, and I wanted to recreate it.

2 English cucumbers, peeled and cut into chunks
2 1/2 cups plain yogurt (any fat content)
2 cups water
2 tsp salt
2 cloves of garlic, crushed or rough chopped
1 1/2 T fresh dill
1/2 t dried mint (optional)

Combine ingredients in a blender or food processor and process until smooth. Chill and serve cold.

Here is another yogurt/cucumber recipe, if the idea of cold soup is unappealing.

Cucumber yogurt salad

1 English cucumber, diced in 1/2-3/4 inch pieces
1/2-3/4 cup of Greek Yogurt (any fat content, but obviously, the fattier the yogurt, the tastier it will be... I won't lie)
1 T chopped fresh dill
1/2 - 1 tsp salt

Combine all ingredients in a bowl. Mix well. This recipe really is better with Greek yogurt, which despite my whinging, I can buy at my local Trader Joe's.... but only the plain kind, not the flavored kind. Traditional yogurt is not as tangy, and is also watery. If you can't get Greek yogurt or don't want to pay the extra money for it (if you have a TJ's, it's definitely worth it), at least strain your yogurt by putting it in cheesecloth in a colander for several hours. You can also use good paper towels if you don't have cheesecloth.