Fragrant cucumber & yogurt soup
- Merrilees Parker
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Serves 4
Easy
Prep: 5 mins
A star rating of 2.4 out of 5.3 ratingsRate
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A simple, stylish cucumber & yogurt soup starter in 5 minutes
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Ingredients
Nutrition
Units:
MetricUS
-
2 cucumber
roughly chopped
-
500g Greek yogurt
-
300ml carton fresh chicken stock
-
2 garlic cloves
crushed
-
handful mint
leaves
-
flatbreads
to serve
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Nutrition: per serving
-
kcal312
-
fat18g
-
saturates8g
-
carbs27g
-
sugars0g
-
fibre2g
-
protein13g
-
salt0.9g
low
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Method
-
step 1
Put the cucumbers in a food processor with the yogurt, stock, garlic and mint, then season to taste. Blend until smooth, then pour into a jug. Place in the freezer for 20 mins to chill.
-
step 2
When ready to serve, heat the grill. Brush one side of the flatbread with 2 tsp olive oil, and grill for 1 min or until browned and crisp. 3 To serve, pour the soup into chilled bowls or glasses. Drizzle over the remaining olive oil and season with a little cracked black pepper. Serve with the crisp flatbread on the side.
RECIPE TIPS
MAKE IT FRAGRANT
Toast 1 tsp each coriander and cumin seeds for 30 secs. Grind and stir into soup.
Recipe from Good Food magazine, July 2005
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A star rating of 2.4 out of 5.3 ratings
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