Ingredients

3 medium cucumbers
6 C. yogurt
2 Tbsp. white vinegar
1 Tbsp. olive oil
3 cloves garlic minced
1 Tbsp. finely chopped mint
1 1/2 tsp. finely chopped dill
salt

Cooking Instructions

Peel cucumbers and slice lengthwise into halves. Scoop out seeds from each half with spoon. Coarsely grate cucumbers to measure about 3 C.. Place yogurt in deep bowl and whisk or stir until completely smooth. Gently but thoroughly stir in grated cucumbers, vinegar, oil, garlic, mint and dill. Season to taste with salt. Refrigerate soup 2 hours or until thoroughly chilled. Place ice cube in each serving, if desired. Makes 2 to 2 1/2 quarts
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)