Fragrant cucumber & yogurt soup
A simple, stylish cucumber & yogurt soup starter in 5 minutes
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
- 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.
- 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
Recipe from Good Food magazine, July 2005.
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http://www.bbcgoodfood.com/recipes/2666/
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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
Preparation 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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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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28 May 2008
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14 April 2009
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25 August 2011
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