Fragrant Cucumber and Yogurt Soup
|Cucumbers||2 , roughly chopped|
|Greek yogurt||500 Gram (Pot Variety)|
|Vegetable stock||300 Milliliter (Fresh Packed In A Carton)|
|Garlic||2 Clove (10 gm), crushed|
|Mint leaves||1⁄4 Cup (4 tbs) (A Handful Plus Extra To Garnish)|
|Extra virgin olive oil||2 Tablespoon|
1. Put the cucumbers in a food processor with the yogurt, stock, garlic and mint, then season to taste. Blend until smooth, pour into a jug, then place in the freezer for 20 mins to chill.
2. When ready to serve, heat the grill. If using, brush one side of the flatbreads with 2 tsp oil, then grill for 1 min or until browned and crisp.
3. To serve, pour the soup into chilled bowls or glasses. Drizzle over the remaining oil, season with a little cracked black pepper and garnish with a sprig of mint. Serve with the crisp flatbreads on the side.