Saturday, March 09, 2013

Chilled Cucumber and Yoghurt Soup

Simona from Briciole is hosting Weekend Herb Blogging and this week my focus has been on trying to keep cool. I'm recreating a lovely soup I enjoyed over the summer at one my favourite spots - a Greek inspired Chilled Cucumber and Yoghurt Soup.

Chilled Cucumber and Yoghurt Soup© by Haalo

Chilled Cucumber and Yoghurt Soup
[Serves 2]

2 lebanese cucumbers
½ cup Greek yoghurt
1 clove garlic, crushed with sea salt
salad onion, very finely diced
fresh mint leaves, very finely diced
fresh lemon juice, to taste
extra virgin olive oil, to taste

Reserve half of one of the cucumbers for the garnish.

Peel and de-seed the cucumbers and roughly cut into dice.
Place the diced cucumber and garlic with 2 tablespoons of water into a blender and blend until smooth. Pour this puree into a jug and stir in the yoghurt and enough water to give it a thick soup consistency. Place this in the fridge to chill.

With the reserved cucumber, peel and de-seed and cut into a very fine dice. Place in a bowl along with onion, mint and olive oil - adjust the quantity of mint and onion to suit your taste. Keep this in the fridge until ready to serve.

To serve:
Remove the soup from the fridge - taste and adjust the seasoning, adding a little lemon juice. Pour into two bowls and finish with a good spoonful of the topping and a dash of olive oil.

6 comments:

  1. Yep I've been trying to keep cool too! This soup looks like just the trick.

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  2. The photo looks refreshing, so I am sure the soup was. I hope you also get some relief from the heat soon. Thank you for your contribution to WHB!

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    Replies
    1. Thanks Simona - finally it's started to cool down!

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  3. ok, this so needs to be submitted to my blog's event. Looks superb and so healthy. Please do look @ my event and it's rules.

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  4. Oh, it look so refreshin...

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