1.5 cups cucumber english coarsely chopped (for best color, leave peel on)
2 teaspoons mint leaves fresh chopped
0.3 teaspoon sea salt
2 cups yogurt plain
2 cups yogurt plain
Equipment
blender
Directions
In a blender, whirl 1 1/2 cups coarsely chopped English cucumber (for best color, leave peel on), 2 cups plain whole-milk yogurt, and 2 teaspoons chopped fresh mint leaves until very smooth.
Add kosher or sea salt to taste (1/4 to 1/2 teaspoon). Fill four tall glasses (16-oz. capacity) halfway with ice cubes.
Pour yogurt mixture equally into glasses. Slowly fill each glass to the rim with cold seltzer water.
