3 c. plain full-fat yogurt
1 large cucumber, peeled, seeded and coarsely grated
2 cloves garlic, minced
2 Tbsp. extra-virgin olive oil
3 Tbsp. fresh mint, chopped
3 Tbsp. fresh dill, chopped
2 c. cold milk
3 Tbsp. fresh lemon juice
salt and freshly ground pepper
Combine the drained yogurt, cucumber, garlic, olive oil, dill, milk, 2 Tbsp. of the mint and mix well. Add the lemon juice and salt and pepper to taste.
Chill until ice cold, at least 1 hour.
Ladle the soup into shallow soup bowls and garnish with remaining mint.