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Chilled cucumber and yogurt soup

Name: Chilled cucumber and yogurt soup
Prep time: 10 min
Total time: 10 min
Yield: Serves 4
Cuisine: Moroccan recipes
Ingredients: 2 cucumbers, peeled and deseeded; 1 garlic clove, crushed; 1 green chilli, deseeded and finely chopped; 500g Greek or thick natural yogurt; Large handful of fresh mint, leaves picked; Juice of ½ lemon; Warm flatbreads and olive oil to serve

Easy
September 2011

Easy
September 2011

Test kitchen approved

Serves 4
Takes 10 minutes to make, plus chilling

This delicately flavoured soup recipe is a refreshing start to any Moroccan-inspired menu or perfect on its own.

Browse more cold soup recipes.

Nutrition: per serving

Calories: 140kcals
Fat: 7.8g (5.3g saturated)
Protein: 7.8g
Carbohydrates: 9.1g (8.8g sugars)
Fibre: 1.6g
Salt: 0.5g

Nutrition: per serving

Calories: 140kcals
Fat: 7.8g (5.3g saturated)
Protein: 7.8g
Carbohydrates: 9.1g (8.8g sugars)
Fibre: 1.6g
Salt: 0.5g

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Ingredients

2 cucumbers, peeled and deseeded
1 garlic clove, crushed
1 green chilli, deseeded and finely chopped
500g Greek or thick natural yogurt
Large handful of fresh mint, leaves picked
Juice of ½ lemon
Warm flatbreads and olive oil to serve

Method

Coarsely grate 1½ cucumbers and finely dice the rest. Put the grated cucumber in a colander over a bowl and chill for 10 minutes.
Whisk the garlic and chilli into the yogurt and season well. Finely chop the mint, reserving some small leaves to use as a garnish, then stir into the yogurt.
Squeeze the moisture from the grated cucumber, then add the cucumber to the yogurt with the lemon juice and enough water to bring the mixture to a soupy consistency (about 250ml). Whizz until smooth with a hand blender or liquidiser. Chill until ready to serve.
Scatter the diced cucumber and reserved mint leaves over the top. Serve with warm flatbreads and a drizzle of olive oil.