I have been making a lot of chilled soups and thought why not do a few with a yogurt base instead of a lemon/lime base. Here is the first recipe I came up with.
3 English cucumbers, rough chopped
1 cup of plain yogurt
1 1/2 tablespoon of dill olive oil
2 tablespoons of white balsamic vinegar
2 cloves of garlic
1 teaspoon fresh mint
Salt and Pepper to taste
Place cucumbers, olive oil, vinegar, garlic, and mint to Cuisinart and pulse until pureed.
Next, add yogurt and pulse to combine. Season with salt and pepper, transfer to a bowl to chill at least 2 hours.