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Cold Cucumber And Yogurt Soup

chef.jackson's picture
Ingredients
  Plain yogurt 2 Cup (32 tbs)
  Cucumber 1 Medium
  Ice cubes 1 Cup (16 tbs), crushed
  Parsley 1 Tablespoon, chopped
  Fresh mint 2 Teaspoon, finely cut
  Garlic 1⁄2 Teaspoon, finely chopped
  Lemon juice 1 Teaspoon
  Olive oil 2 Tablespoon
  Salt To Taste
  Fresh dill 1 Tablespoon, chopped
  Nuts 1⁄2 Cup (8 tbs), chopped
Directions

GETTING READY
1. Pare the cucumber and cut lengthwise into half.
2. De-seed and chop roughly. Add to a bowl.
3. Sprinkle cucumber with salt and set aside for a couple of hours.

MAKING
4. In a food processor or liquidizer jar, add the cucumber.
5. Pulse to chop finely but do not puree.
6. In a deep bowl, add the yogurt and beat it with a whisk or large spoon until it is completely smooth.
7. Add the finely chopped cucumber, olive oil, mint, parsley, garlic and salt and crushed ice and still well.

SERVING
8. Ladle into soup bowls.
9. Garnish with nuts and dill and serve cold.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Cucumber
Interest: 
Healthy
Preparation Time: 
10 Minutes
Servings: 
4

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