Fragrant cucumber & yogurt soup

Fragrant cucumber & yogurt soup

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(1 ratings)

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Cooking time

Prep: 5 mins

Skill level

Easy

Servings

Serves 4

A simple, stylish cucumber & yogurt soup starter in 5 minutes

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
312
protein
13g
carbs
27g
fat
18g
saturates
8g
fibre
2g
sugar
0g
salt
0.9g

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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Method

  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.

Recipe from Good Food magazine, July 2005

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Comments

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verdondesigns's picture

The best summer soup it ticks all the boxes
low fat if you use low fat yogurt, fast, delicious, inexpensive, vegetarian, healthy

liezeldutoit's picture
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Awful!

sarahwills100's picture

This is simply gorgeous and is so quick - fantastic!

sheilat's picture

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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