Cold Yogurt Soup
|Cucumber||1⁄2 , peeled, seeded and flesh grated|
|Thick yogurt||18 Fluid Ounce (500 Milliliter)|
|Garlic||1 Clove (5 gm), very finely chopped|
|Finely chopped fresh dill||2 Tablespoon|
|Finely chopped fresh mint||2 Tablespoon|
|Fruity olive oil||2 Tablespoon|
Salt the grated cucumber lightly to season it.
Beat the yogurt with a wooden spoon until it is smooth and add it to the cucumber.
Add the garlic, lemon rind and juice (if using), dill, mint and olive oil.
Stir well, adding about 250 ml (8 fl oz) water, until it is the consistency of thick soup.
Serve well chilled in small bowls.