Page title and description

Soups & stews
Iced cucumber and yoghurt soup
Ingredients
- 1 large or 3 mini cucumbers, peeled if skin is tough
- 500ml Greek or other full fat plain yoghurt
- 1 bunch dill, chopped
- 10 mint leaves, chopped (optional - or use more mint and no dill)
- 1 garlic clove, finely minced
- 1 tsp caster sugar
- 2 tbsp olive oil
- water and ice cubes to serve
- salt and pepper
Method
Prep time:
1h
10 min
PT1H10M
-
Step 1
Dice cucumber finely (about ?cm dice). Combine yoghurt, dill, mint (if using), garlic, sugar and olive oil. -
Step 2
Mix well and add the cucumber. Leave to marinade for 1 hour if possible. When ready to serve, thin with cold water to the consistency of thick cream. -
Step 3
Taste and season well. Pour into soup bowls and add a few ice cubes to each. Serve with the garlic and olive oil toast, or on its own.