Chilled Cucumber Yogurt Soup - cooking recipe

Ingredients

1/2 teaspoon garlic, fresh and finely chopped
6 seedless European cucumber, peeled, seeded and grated
2 tablespoons fresh lemon juice
1 cup fresh basil leaf, loosely packed
1/2 cup fresh dill weed, chopped
3 cups plain yogurt
2 tablespoons olive oil (plus additional to drizzle)
2 teaspoons kosher salt

Preparation

Mix all the ingredients in a blender on high speed until smooth. Chill in the refrigerator for at least two hours.
To serve, garnish each bowl of soup with a dollop of yogurt, a drizzle of olive oil and a sprig of fresh dill.