4 cups of peeled, seeded & diced cucumbers
2 cups of plain yogurt
1 clove of garlic, minced
1/2 teaspoon of salt
1 tablespoon of sugar
1 tablespoon of fresh dill, finely chopped
Put all the ingredients in a bowl. Using an immersion blender, puree the mixture into a creamy consistency. Chill and serve.
The only thing I would tweak would be the size of the garlic clove. The taste of garlic stood out prominently and that might not appeal to everyone.
South Carolina peaches are starting to appear in our grocery stores and farmer's markets and I've requested that our next soup be a chilled peach one! Stay tuned for that recipe and thanks for coming by today for your Postcard.