1 large seedless cucumber, 600 gr. Balkan style yogurt, 2 cups cold water, 2 chopped garlic cloves, 2 tbsp. chopped fresh dill, 2 tbsp. sunflower oil, salt to taste.
Shred the cucumber and put it in a mixing bowl. You don't need to peel the cucumber. Add the rest of the ingredients and mix well with a whisk. Transfer the soup in a storage container, cover it tightly and refrigerate it for at least 20 minutes before serving, in order for blend the flavors. Serve the cucumber soup in cold soup bowls. Preparation time for this soup is only 10 minutes.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.