Ingredient:
1 cucumber, deseeded and diced
4 garlic cloves, coarsely chopped
600 g (1 lb 3 oz) plain yogurt
250 ml (8 fl oz) water
1 tbsp olive oil
1 tsp white wine vinegar
1 tsp chopped fresh mint
Salt and black pepper
2-3 tbsp chopped fresh mint and 3 spring onions, thinly sliced, to garnish
Method:
Put one-quarter of the diced cucumber in a food processor or blender. Add the garlic, yogurt, measured water, oil, vinegar, and mint, and puree until smooth. Season well with salt and add pepper to taste.
Transfer the soup to a large bowl and stir in the remaining cucumber. Cover and chill for at least 1 hour.
Taste for seasoning. Sprinkle the soup with chopped fresh mint and spring onions before serving.
1 cucumber, deseeded and diced
4 garlic cloves, coarsely chopped
600 g (1 lb 3 oz) plain yogurt
250 ml (8 fl oz) water
1 tbsp olive oil
1 tsp white wine vinegar
1 tsp chopped fresh mint
Salt and black pepper
2-3 tbsp chopped fresh mint and 3 spring onions, thinly sliced, to garnish
Method:
Put one-quarter of the diced cucumber in a food processor or blender. Add the garlic, yogurt, measured water, oil, vinegar, and mint, and puree until smooth. Season well with salt and add pepper to taste.
Transfer the soup to a large bowl and stir in the remaining cucumber. Cover and chill for at least 1 hour.
Taste for seasoning. Sprinkle the soup with chopped fresh mint and spring onions before serving.
