Yogurt is used extensively in the Indian cookery, Pakistan cookery and Middle Eastern cookery, sometimes; it is added at the end of cooking a dish, to prevent it from curdling. But in this yogurt veggie soup, chilled yogurt and cucumber are the main ingredients. This soup is best for the lunch on a hot day.
Ingredients: Chilled Yogurt Cucumber Soup Recipe
1 large cucumber
1 cup natural yogurt
1 cup single cream
2 garlic cloves, crushed
2 tbsp white vinegar
1 tbsp fresh mint, chopped
Salt and black pepper
Mint sprigs, to garnish
Chilled Yogurt Cucumber Soup Recipe
Grate the cucumber coarsely. Place in a bowl with the cream, yogurt, garlic, vinegar and mint. Stir well and season to taste.
Chill for at least 2 hours before serving. Just before serving Chilled Yogurt Cucumber Soup, stir the soup again. Pour into individual bowls and garnish with mint sprigs.