Chilled Cucumber Soup
Think of Tzatziki gone thinner. It may sound odd, but on hot summer days this recipe wins me any time. I love yogurt and I love cucumbers, so when I heard of this chilled soup I was sold.
I did not need to hear anything else. It takes no time to make and if made a few hours ahead it is even better.
This recipe yields 8 to 10 cup portions.
Ingredients:
2 cups of natural yogurt 1 clove of garlic Salt and white ground pepper to taste 1 cucumber (peeled and seedless)
1/3 cup of fresh mint leaves
Directions: 1. In a food processor, put in the cucumber and chop it as small as possible.
2. Add in the rest of the ingredients and pulse.
3. Serve cold and drizzle a bit olive oil, garnish with mint.
