Tuesday, 9 July 2013
Chilled Cucumber, Mint & Yoghurt Soup
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.
Half a cucumber
1 stick of celery
1/4 small onion
1/2 a small garlic clove
5 large mint leaves
Large pinch of salt
2 heaped tablespoons Greek Yoghurt
100ml whole milk
Place all the ingredients apart from the milk into a stick blender cup and blitz like a smoothie. Add the milk 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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