Name: Chilled yoghurt, cucumber and mint
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 3 (510g) green cucumbers, peeled, coarsely grated; 1 clove garlic, quartered; 1 tablespoon lemon juice; 1 tablespoon coarsely chopped fresh mint, plus extra for garnish; 500 gram greek-style yoghurt

Ingredients

3 (510g) green cucumbers, peeled, coarsely grated

1 clove garlic, quartered

1 tablespoon lemon juice

1 tablespoon coarsely chopped fresh mint, plus extra for garnish

500 gram greek-style yoghurt

Method

Chilled yogurt, cucumber and mint

1.Place cucumber in sieve over a bowl. Cover and refrigerate 3 hours or overnight. Reserve cucumber liquid in bowl. Squeeze excess liquid from cucumber.

2.Blend or process cucumber, garlic, juice and mint until mixture is smooth; transfer to a large bowl. Stir yoghurt into cucumber mixture then add reserved cucumber liquid, a little at a time, stirring, until soup is of desired consistency.

3.Serve bowls of soup topped with extra mint.

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Ingredients

Method

Chilled yogurt, cucumber and mint

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