Cucumber & Yogurt Soup


  • 1 large cucumber
  • 2½ cups plain yogurt
  • 2 cloves garlic, crushed 1 lemon rind, finely grated
  • 2 Tablespoons fresh mint, chopped
  • Salt and freshly ground black pepper
  • ⅔ cup ice water
  • Mint leaves, to garnish


  1. Rinse the cucumber and trim the ends. Do not peel.
  2. Grate the cucumber into a bowl.
  3. Stir in the yogurt, garlic, lemon rind, and chopped mint.
  4. Season well with salt and pepper.
  5. Cover the bowl and chill 1 hour.
  6. Stir in ⅔ cup ice water. Add more water if the soup seems a little thick.
  7. Adjust the seasoning, then pour into chilled soup bowls.
  8. Garnish with mint leaves.
Makes 6 servings.

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