Katikli Shurpa (Turkish)
Serves 6
refrigerate 45 minutes
While Mike was teaching in Turkey, this soup was great on a hot night. Families make fresh yogurt in the morning, and it sets on the window sill during the day.
4 cups (1 liter) plain organic yogurt or almond yogurt-dairy free)
1 1/3 cups (375 ml) ice water
salt and black pepper to taste
3 medium organic cucumbers, finely diced
2 small minced cloves of garlic
12 fresh mint leaves, torn into pieces
1. Whisk the yogurt and water until smooth.
2. Season with salt and pepper.
3. Combine the cucumbers and garlic and refrigerate at least 45 minutes.
3. Stir in the mint and wait 5 minutes before serving.
