Chilled Yoghurt And Cucumber Soup With Mint Recipes

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CHILLED YOGHURT AND CUCUMBER SOUP WITH MINT



Chilled Yoghurt and Cucumber Soup with Mint image

This cool, light and subtle soup is incredibly easy and quick to make. However it does need some fresh summer cucumbers in season for the best flavour of all.

Categories     Soups     Summer soup     Easy Entertaining     Waist Watchers     Summer

Yield 4

Number Of Ingredients 8

275ml natural yoghurt
2 medium, firm, young cucumbers
2 teaspoons fresh chopped mint
150ml soured cream
1 clove garlic, crushed
2 teaspoons lemon juice
a little milk if needed
4 slices of lemon, cut very thinly - to serve (or you can use cucumber)

Steps:

  • First peel the cucumbers thinly with a potato peeler so as to leave some of the green skin on, then slice them. Reserve a few slices to garnish the soup, then place the rest in a blender, along with the yoghurt, soured cream and crushed garlic. Switch on and blend at the highest speed until smooth. Add a seasoning of salt and pepper and the lemon juice, then pour the soup into a tureen and if it seems to be a little too thick, thin it with some cold milk. Now stir in the chopped fresh mint, cover with foil or with a lid and chill very thoroughly for several hours before serving. To serve, ladle the soup into individual soup bowls and float a few thin slices of cucumber and a thin slice of lemon on each one.

COLD CUCUMBER MINT SOUP



Cold Cucumber Mint Soup image

Categories     Soup/Stew     Blender     No-Cook     Quick & Easy     Yogurt     Mint     Cucumber     Summer     Chill     Sour Cream     Gourmet

Yield Makes about 4 1/2 cups

Number Of Ingredients 6

3 cucumbers, peeled, seeded, and chopped, plus 1 cup peeled, seeded, and finely diced cucumber
1 cup plain yogurt
2/3 cup sour cream
1/2 teaspoon English-style dry mustard, or to taste
1/4 cup chopped fresh mint leaves
cucumber slices and mint sprigs for garnish

Steps:

  • In a blender puree chopped cucumbers, yogurt, sour cream, mustard, and salt and pepper to taste and transfer to a bowl. Chill soup at least 6 hours or overnight.
  • Stir in finely diced cucumber and chopped mint and garnish soup with cucumber slices and mint sprigs.

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