Fragrant cucumber & yogurt soup

Recipe uploaded by

Merrilees Parker

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Recipe by Merrilees Parker

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1. Put the cucumbers in a food processor with the yogurt, stock, garlic and mint, then season to taste. Blend until smooth, then pour into a jug. Place in the freezer for 20 mins to chill.
2. When ready to serve, heat the grill. Brush one side of the flatbread with 2 tsp olive oil, and grill for 1 min or until browned and crisp. 3 To serve, pour the soup into chilled bowls or glasses. Drizzle over the remaining olive oil and season with a little cracked black pepper. Serve with the crisp flatbread on the side.

Make it fragrant

Toast 1 tsp each coriander and cumin seeds for 30 secs. Grind and stir into soup.

Per serving

312 kcalories, protein 13g, carbohydrate 27g, fat 18 g, saturated fat 8g, fibre 2g, salt 0.9 g

Latest comments and suggestions

• Sheila

  28 May 2008

  Sheila commented on this recipe

  I live in Greece and give this simple recipe full marks. It is ideal to serve as a light lunch on a very hot day. The only change I made was to serve it with crusty bread straight from the local bakers, rather than grilled flatbread.

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Ingredients

• 2 cucumbers roughly chopped
• 500g Greek yogurt
• 300ml carton fresh chicken stock
• 2 garlic cloves , crushed
• handful mint leaves
• flatbreads , to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Ingredients

• 2 cucumbers roughly chopped
• 500g Greek yogurt
• 300ml carton fresh chicken stock
• 2 garlic cloves , crushed
• handful mint leaves
• flatbreads , to serve

Per serving

312 kcalories, protein 13g, carbohydrate 27g, fat 18 g, saturated fat 8g, fibre 2g, salt 0.9 g

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