Chilled yogurt, chilli and cucumber soup

Name: Chilled yogurt, chilli and cucumber soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 2
Cuisine: Greek recipes
Ingredients: 1 cucumber; 2 green chillies, deseeded and chopped; 2 shallots, chopped; 1 large garlic clove, chopped; 200ml Greek yogurt; 150ml water; Chilli oil

Easy
July 2012

Easy
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

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

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

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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

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.