cold yogurt soup    serves 6 - 8 4 cups (1 l.) yogurt 4 teaspoons (20 ml) white vinegar 2 teaspoons (10 ml) olive oil 1 large cucumber, seeded, chopped 2 large tomatoes, peeled, seeded, chopped 1 onion, chopped ½ teaspoons ground cumin seed 4 tsp fresh mint, finely chopped 1 teaspoons fresh dill leaves, finely chopped salt & pepper Combine the yogurt, vinegar, and oil in a bowl and whisk until completely smooth. Stir in the rest of the ingredients and chill for at least 2 hours. back