Chilled Cucumber Soup(Weir)

A chilled summer soup that pulls from the Greek and Turkish tradition of cold cucumber yogurt soups (think tzatziki turned drinkable). Grated English cucumber, strained yogurt, garlic, olive oil, fresh mint, and dill go into the bowl raw. No stove, no fuss, just chill and serve.

The most important step is straining the yogurt for at least four hours. Lining a sieve with cheesecloth and letting the whey drip out concentrates the yogurt into something approaching the texture of Greek-style labneh. Skip the strain and the soup turns thin and sour. Spend the time, get the body right.

Reach for English or hothouse cucumbers, not the wax-coated grocery store kind. The thin skin stays in for color and texture, the seed cavity is small, and the flavor is cleaner. Add the vinegar or lemon juice at the very end so it doesn’t curdle the yogurt base.

Pro Tips

• Strain the yogurt overnight for the thickest, most luxurious texture
• Salt the grated cucumber and let it drain in a sieve for 15 minutes before adding. Wet cucumber waters the soup down
• Pull serving bowls from the fridge or freezer right before ladling so the soup stays icy at the table
• Taste and adjust the acid at the end. Different yogurts have different tang levels

Variations

• Crumble feta on top with toasted walnuts for a Balkan tarator-style finish
• Skip the milk entirely for a thicker, dip-like soup that doubles as a dressing
• Stir in finely chopped scallion or shallot for sharper allium flavor