Yogurt & Cucumber Soup with Mint & Dill

Directions

Put the yogurt into a cheesecloth-lined strainer and let drip over a bowl 2 hours at room temperature, or overnight in refrigerator.

Discard the water and place yogurt in a bowl.

Whisk the milk into the drained yogurt until smooth.

Stir in the cucumber, garlic, olive oil, 2 tablespoons dill, mint, lemon juice, salt, pepper and hot pepper sauce.

Refrigerate 1 to 2 hours, until ice cold.

Garnish each serving with a little of the remaining teaspoon dill and a slice of cucumber.