Chilled Yogurt and Cucumber Soup
This is a chilled soup. Great and refreshing on hot summer days.
Servings: 4 people
Equipment
- Grater, mixing bowl
Ingredients
- 1 large Cucumber peeled
- 450 ml Greek-style natural Yoghurt
- 2 cloves Garlic crushed
- 30 ml Vinegar - White Wine
- Salt and Pepper to taste
- Fresh Mint to garnish
Instructions
- Grate the cucumber coarsley. Pour into a bowl or a large screw top jar.
- Stir in the yogurt, garlic, vinegar, and mint. Season to taste.
- Cover the jar and then chill the soup for at least 2 hours before serving.
- Stir well before serving. Ladle the soup into small bowls and garnish with mint.
