This is a really pleasant summer chilled soup and so easy , it does need a lot of salt and pepper so don’t be shy, you could definitely add more garlic and mint and a green de seeded chilli works well too
Recipe by Dish
Ingredients
- 3 medium telegraph cucumbers
- 1 1/2 cups plain unsweetened yoghurt
- 1 tbsp salt
- 2 large garlic cloves
- black pepper
- 1/3 cup mint leaves
- 2 cups chicken stock or cold water
- extra yoghurt for serving
- mint leaves to garnish
Method
- Lightly peel, quarter and seed the cucumbers and cut across into 5cm lengths. Place in a food processor and chop the cucumbers until medium fine. Scrape into a bowl and stir in the salt. Leave to stand for 1 hour.
- Drain the cucumber in a sieve, pressing lightly to remove the excess liquid. Place the cucumber, garlic and mint in a food processor or blender.
- Blitz, then add the stock or water and blitz again until finely pureed.
- Stir in the yoghurt, season to taste and refrigerate until well chilled.
- To serve, pour into tiny serving glasses (could use shot glasses) and top with a little yoghurt and a small mint leaf.
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