The Moosewood Cookbook's Cucumber Yogurt Chilled Soup

In my opinion, Mollie Katzen created one of the best healthy cookbooks. As a result of her book, a Moosewood restaurant opened in Ithaca, New York. My boss as a research assistant was obsessed with this restaurant and the abundant number of vegetarian recipes. Curious, I decided to make one. The recipe I prepared was the cucumber yogurt chilled soup. Slight modifications were made in the process.

Here is how I prepared it with my revisions:

1.  Combine these ingredients:
-  4 c minced cucumbers (You can also grade these if you wish to save time.)
-  2 c nonfat yogurt (This yogurt can have fat content if you wish but I enjoyed using nonfat plain chobani greek yogurt. It is also lower in calorie this way.)
- 2 c water
- 5 garlic cloves (The recipe originally said 4 cloves, but I thought an additional one was needed.)
-1 tablespoon honey 
- 3/4 tsp salt
 -1 tsp dried dill (or one tbsp if fresh)

2. ~refrigerate after stirring together~

3. Top with fresh herbs. The picture shown was from when I used fresh basil. The version with fresh basil was my personal favorite although I also tried preparing it with fresh cilantro. 

​