Cucumber Soup

So I don't have any measurements for this recipe, but it's my favorite thing to eat in the summer, so I thought I'd share.  I learned to make it from my Bulgarian companion on my mission.  I learned later that she was incredibly picky and there were actually a lot of other ingredients that she left out because she didn't like them, but this was how I learned it and it's so yummy that we'll just leave it like this.

Ingredients:
1 cucumber
Plain yogurt
Salt
Water

Grate the peeled cucumber into a bowl about this size and put a bunch of salt on it:

The bowl is one of the big Corelle bowls (not a cereal bowl).  And I use a big spoon (like a table spoon) to make it with.

Put about three large spoonfuls of yogurt in.  Add some water and mix the yogurt in by kind of smooshing it against the sides until it's runny.

Then add more water until it looks roughly like this:

Then eat it like this:

Until it's all gone like this:

And then have a cute baby that thinks she needs the camera, like this:

You can refrigerate it for a while (I think you're supposed to), but I always just make it with really cold water and eat it when I finish making it.  I'm impatient like that.

It shouldn't taste like yogurt--if it does, it probably needs more salt.  If it's too thick add water; if there's not enough substance add more yogurt--it should be fairly runny, though.  There'll probably be undissolved salt at the end (at least if you use Himalayan crystal salt.  I know the directions are really bed, but you should try it anyways.

Questions?