Ingredients
2cucumbers,peeled and cut into small cubes
16ozplain yogurt
¼cupfresh dill,minced
4garlic cloves,pressed
2tspolive oil
salt,to taste
1tbspwater,or as needed
10ice cubes,or as needed
Preparation
Place cucumbers in a large bowl. Whisk yogurt in a separate bowl using a fork until yogurt is smooth and liquefied; pour over cucumbers.
Add dill, garlic, oil, and salt to cucumber mixture; toss to coat. Stir in enough water to reach desired consistency. Refrigerate until chilled for at least 30 minutes.
Ladle soup into serving bowls; add about 2 ice cubes to each bowl.
