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Cucumber Dill Chilled Soup
from the summer kitchen of Sharmagne Leland-St. John

1 large cucumber, grated
2 cups yogurt
1 clove garlic peeled and crushed
2 tablespoons whie wine vinegar
1/4 cup finely chopped dill
Sprigs of dill for garnish
Freshly ground black pepper, to taste

Chill 3 glass serving bowls in the freezer for at least one hour.
Mix the ingredients together in a bowl. Chill in the refrigerator.
Serve in the glass bowls. Garnish with a bit of finely chopped
dill and a sprig of dill added to each bowl.








 

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