When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and…
Ingredients:FOR THE ICE CUBES:3 tbsp. mint leaves, cut into chiffonade1 tbsp. lemon juice⅛ tsp. saltFOR THE SOUP:3 medium cucumbers, peeled, seeded, and diced (about 3 ½ cups or 1 lb.)1 ¼ cup plain Greek-style strained yogurt¼ cup lemon juice¼ cup mint leaves2 tbsp. chives, roughly chopped2 tbsp. extra virgin olive oil¼ tsp. salt
Our website uses cookies from third party services to improve your browsing experience. Read more about this and how you can control cookies by clicking "Privacy Preferences".
