Chilled Yogurt and Cucumber Soup
Adapted from Aromas From Aleppo by Poopa Dweck
2 c. plain yogurt
2 garlic cloves, minced
1 1/2 tsp. kosher salt
2 c. cold milk
2 large cucumbers or 5 minis, peeled and chopped or shredded
1 TB dried mint
2 TB finely chopped scallions (optional)
2 TB finely chopped fresh dill (optional)
Combine the yogurt, garlic and salt in a large mixing bowl. Gradually add the cold milk. Stir well. Add the cucumbers, stir again and refrigerate. Before serving, garnish with mint and if desired, scallions and/or dill.
Stay cool and hydrated!