COLD CU­CUM­BER SOUP WITH MINT

Friday - - Food -

Prep time 10 mins Chilling time overnight Serves 4

2 large cu­cum­bers, halved, seeded, and chopped 300g plain yo­gurt Juice of ½ a lemon 1 small shal­lot, finely chopped 1 gar­lic clove, minced 1 small hand­ful mint leaves, plus ex­tra to gar­nish 1 small hand­ful flat-leaf pars­ley leaves 3 tbsp olive oil, plus ex­tra for driz­zling 1 small cu­cum­ber, sliced

Com­bine the chopped cu­cum­ber with the yo­gurt, lemon juice, shal­lot, gar­lic, mint leaves, pars­ley, and olive oil in a food pro­ces­sor or blender. Purée on high un­til smooth. Sea­son to taste with salt and pep­per. Pour into a bowl, cover, and chill overnight. The next day, la­dle into cups and gar­nish with slices of cu­cum­ber, some mint leaves, a driz­zle of olive oil, and some freshly ground black pep­per be­fore serv­ing.

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