This yogurt cucumber salad is very liquid and can be eaten as a cold soup, or dip.  It’s smooth, healthy and very refreshing, perfect for the summer.

4 Lebanese cucumbers (or equivalent), 

finely chopped

4 cups of plain yogurt

1/2 cup of water

2 cloves of garlic, crushed

A few leaves of green mint finely chopped, or 1 teaspoon of dried mint powder

A dash of salt

• In a bowl, whisk the yogurt, water, crushed garlic, and salt. If you’re preparing this in summer, you can add 2-3 ice cubes in the mix to cool the yogurt and make it even more refreshing

• Finely chop the cucumbers into cubes of 1/3 inches; add to the mixing bowl.

• Add the finely chopped green mint, or the dried mint powder and salt; mix well.

• Serve in small soup bowls.