Chilled yogurt, chilli and cucumber soup
- July 2012
- Serves 2
- Takes 20 mins to make plus 1 hour chilling
This chilled soup recipe is great to serve as a light lunch or summery dinner party starter.
- Vegetarian recipes
- 6.2g (4.2g saturated)
- 8.4g (7.6g sugars)
- 1 cucumber
- 2 green chillies, deseeded and chopped
- 2 shallots, chopped
- 1 large garlic clove, chopped
- 200ml Greek yogurt
- 150ml water
- Chilli oil
- Halve the cucumber lengthways, scoop out the seeds with a teaspoon (and discard), then coarsely grate.
- Spoon into a food processor with the chillies, shallots and garlic.
- Whizz to a paste, then add a the yogurt and whizz again. Season with salt to taste, then add enough water (about 150 ml) to give a soupy consistency.
- Chill for 1 hour, then divide between 2 bowls. Drizzle with chilli oil, grind over some black pepper and serve.
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