Photo: Jennifer Mariné; Styling: Randy Mon
Total Time
20 Mins
Yield
Serves 4

How to Make It

Step 1

Whisk together yogurt, garlic, salt, spices, and 2 cups cold water in a large bowl. Add cucumber, avocado, mint, and dill, stirring gently to combine. Drizzle each serving with 1 tsp. oil.

Step 2

Note: Nutritional analysis is per 2-cup serving.

Ratings & Reviews

DoggieMom's Review

DoggieMom
September 23, 2013
Way too much garlic!!! Next time I make it I'll cut it in half or even less. Otherwise, it's a very refreshing summer treat.

detailaddict's Review

CCH014
August 16, 2012
After having made this a second time I am modifying my review, but not the number of stars. Originally I had blended the cucumber to make a smooth soup, but in retrospect this likely watered down the other flavors. I still omitted the 2c. water but this time I used just 2 1/2 cups yogurt, 1/2 an avocado, 1T extra-virgin olive oil, and a clove of garlic, blending 1 cup of the yogurt with the avocado, oil and mint before adding the mixture to the other ingredients. The soup was much better the second time, with the heat of the raw garlic and pepper contrasting the cooling chunks of cucumber and silkiness of the avocado. I don't know what these changes did to the calorie count but the flavors would have been too dilute with the full amount of yogurt plus the water - hence still the 3 stars. I served this with CL Potato and Greens Torta, and as modified I would make this again.

CCH014's Review

detailaddict
September 07, 2010
This was really refreshing on a hot summer evening. Doubled the cumin. Very quick and easy to make!