Keep your summers cool with this tangy, light and refreshing Mediterranean soup.
In a blender puree chopped cucumbers, yogurt, and salt and pepper to taste. Transfer to a bowl. Chill soup at least 6 hours or overnight.
Stir in finely diced cucumber and ¼ cup chopped dill and sprinkle soup with toasted spices. Garnish soup with more chopped dill.
