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CHILLED CUCUMBER & YOGURT SOUP

Print Recipe

Ingredients
  

  • 1 English cucumber approx. 250g
  • 1 clove of garlic peeled
  • 1½ cup plain greek yogurt
  • ½ cup mint leaves fresh
  • 2 tbsp fresh dill
  • ¼ cup olive oil
  • 1 tsp honey
  • ½ tsp salt
  • 2 tbsp lemon juice
  • ¼ tsp pepper powder

Instructions
 

  • Cut a quarter piece from the cucumber and leave it on the side. Cut the rest into chunks.
  • Add garlic, mint, dill in blender jug.
  • Add also the cucumber chunks along with salt, lemon juice, olive oil and pepper powder.
  • Process the mixture to a smooth consistency.
  • Chill the soup in the fridge for 1-2 hours.
  • Chop the quarter piece of cucumber into tiny pieces or thin slices.
  • To serve, spoon the chilled soup in 4 bowls or tall glasses.
  • Add the chopped cucumber on top and drizzle some olive oil over it.
  • Serve chilled.

Notes

Adjust the garlic according to your taste.
Can replace mint with basil. If you don't like dill, replace it with coriander, oregano, etc.
Must use thick plain Greek Yogurt.