Chilled yogurt, chilli and cucumber soup

Chilled yogurt, chilli and cucumber soup
  • Serves icon Serves 2
  • Time icon 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.

Nutrition: per serving

Calories
114kcals
Fat
6.2g (4.2g saturated)
Protein
6.5g
Carbohydrates
8.4g (7.6g sugars)
Fibre
1.7g
Salt
0.4g
Calories
114kcals
Fat
6.2g (4.2g saturated)
Protein
6.5g
Carbohydrates
8.4g (7.6g sugars)
Fibre
1.7g
Salt
0.4g

Ingredients

  • 1 cucumber
  • 2 green chillies, deseeded and chopped
  • 2 shallots, chopped
  • 1 large garlic clove, chopped
  • 200ml Greek yogurt
  • 150ml water
  • Chilli oil

Method

  1. Halve the cucumber lengthways, scoop out the seeds with a teaspoon (and discard), then coarsely grate.
  2. Spoon into a food processor with the chillies, shallots and garlic.
  3. 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.
  4. Chill for 1 hour, then divide between 2 bowls. Drizzle with chilli oil, grind over some black pepper and serve.

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