Fragrant cucumber & yogurt soup
- Preparation and cooking time
- Prep:
- Easy
- Serves 4
Ingredients
- 2 cucumber, roughly chopped
- 500g Greek yogurt
- 300ml carton fresh chicken stock
- 2 garlic cloves, crushed
- handful mint leaves
- flatbreads, to serve
Method
- STEP 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.
- STEP 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.
