If you like Tsatziki or Raita, this is the soup for you. It can be made with either cucumber or courgette, and plant based yoghurt and milk
It is a funny old soup. I based it partly on Indian salt lassis, salted yoghurt drinks which are a bit an acquired taste, and Middle Eastern yoghurt soups. And it seemed like a fitting end to a partly frozen cucumber I found at the bottom of the fridge.
Serves 2, or a greedy 1
Half a cucumber or small courgette, roughly chopped
1 stick of celery, finely sliced
1/4 small onion
1/2 a small garlic clove
5 large mint leaves
Large pinch of salt
2 heaped tablespoons Greek Yoghurt, or plant based yoghurt
100ml milk of your choice or kefir
Serves 2, or a greedy 1
Half a cucumber or small courgette, roughly chopped
1 stick of celery, finely sliced
1/4 small onion
1/2 a small garlic clove
5 large mint leaves
Large pinch of salt
2 heaped tablespoons Greek Yoghurt, or plant based yoghurt
100ml milk of your choice or kefir
Pinch of chilli (optional)
Place all the ingredients apart from the yoghurt into a stick blender cup or liquidiser and blitz like a smoothie. Add the yoghurt a until you have a suitable 'soupy' consistency. Unlike greedy me, chill and allow the flavours to develop for about 30 minutes.
Place all the ingredients apart from the yoghurt into a stick blender cup or liquidiser and blitz like a smoothie. Add the yoghurt a until you have a suitable 'soupy' consistency. Unlike greedy me, chill and allow the flavours to develop for about 30 minutes.
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