Cool down with this traditional Middle Eastern cold soup. It is a perfect starter on a hot (summer)day. This cucumber soup is very refreshing, light and the fresh herbs will linger on your taste buds. Great to serve in a small glass.
Ingredients – Serves 4-6
2 cucumbers, seeded, peeled and coarsely chopped
750ml/3 cups of plain low-fat yoghurt
3 tbs. of finely chopped dill
3 tbs. of finely chopped mint
1 tsp. of garlic powder
½ lime, juice
Salt & pepper
Olive oil to drizzle on top
Peel the cucumbers, cut in quarters lengthwise, scoop out the seeds. Chop the cucumbers and sprinkle with salt, let it stand for 15 minutes and drain well.
In a blender or food processor, combine the chopped cucumbers, lime juice, mint, dill and garlic. Season with salt and if you like some black pepper and refrigerate for at least 2 hours.
When ready to serve, drizzle some olive oil on top and garnish with the fresh herbs.
Bon Appetite 😉