Chilled cucumber yoghurt soup

Chilled cucumber yoghurt soup

By
From
Encyclopedia of Food and Cookery
Serves
4

Quick, light and healthy, with a pleasant tang.

Ingredients

Quantity Ingredient
1 green cucumber, lightly peeled, seeded and chopped
2 spring onions, cut into short lengths, including some green part
1 teaspoon fresh mint, chopped
375g plain yoghurt
salt and freshly ground white pepper
cucumber, sliced paper-thin, to garnish

Method

  1. Purée vegetables, mint and yoghurt in a food processor or blender. Season with salt and pepper and chill. Serve in chilled bowls with a slice of cucumber floated on each serving.
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