Chilled Cucumber Yogurt Soup - cooking recipe

Ingredients

4 small seedless cucumbers - peeled and grated
1 tablespoon fresh lemon juice
1 bunch fresh mint leaves, chopped
1 bunch fresh dill, chopped
2 cloves garlic, crushed
2 cups plain yogurt
1 tablespoon olive oil
1 teaspoon salt (optional)
1/4 cup raisins (optional)

Preparation

Combine the grated cucumber, lemon juice, mint, dill, garlic, yogurt, olive oil, and salt in a large mixing bowl; stir with a large spoon. Pour the mixture into a blender; blend on high speed until smooth. Serve immediately or chill in refrigerator until ready to serve. Divide the soup between four bowls; top each serving with about 1 tablespoon raisins.