Chilled cucumber & mint soup
Cold Greek-yogurt soup with cucumber, mint, dill, garlic, mustard and lemon.
Ingredients
- 1 litre Greek yogurt, divided
- 1 large English cucumber, peeled and chopped
- 1–2 other cucumbers
- 2 garlic cloves, germ removed
- 2 tsp Dijon or yellow mustard
- 2–3 tbsp extra virgin olive oil
- 1 tsp salt or to taste
- Juice from 1/2 lemon, to taste
- 1 large bunch dill
- 1 large handful mint leaves
- 300 ml cold water
- Ice cubes, optional
The kitchen spell
- Blend half the yogurt with the English cucumber, garlic, mustard, oil, salt, lemon and herbs until smooth.
- Add the remaining yogurt and the cold water and blend again. Check the seasoning.
- Grate the other cucumbers and stir them into the soup.
- Refrigerate to let the flavours develop, or add ice to serve immediately.
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