COLD CUCUMBER SOUP WITH MINT
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.