Cucumber & Yogurt Soup

21 Aug

This is the best summer soup. A chilled, uncooked soup of pureed cucumber, yogurt and mint. Our friend Maggie made this for us, on her recent visit here this summer, and we were blown away by how simple and how delicious the soup is. It is wonderfully refreshing and perfect for a summer lunch or a light starter and great at this time of year if you grow your own cucumbers.

Serves 4 Prep 15 mins

* 1 cucumber
* 2 cloves garlic, crushed
* 250g of natural live yogurt
* water (1.5 x the volume of yogurt)
* pinch of salt
* pinch crushed black peppercorns
* handful of fresh mint leaves

Peel the cucumber, if the skins are a little tough otherwise leave the skins on, and roughly chop. Put the cucumber in a bowl with the rest of the ingredients and blitz with a hand blender or put into a food processor and blitz to a smoothish soupy consistency. Add a little more water if required, check seasoning and serve. As simple as that.

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