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.
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.