Sunset AUGUST 2003
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. Garnish with fresh mint sprigs.
Go to Full Version of