Yoghurt and Cucumber Soup

Yoghurt is frequently used in Greek cooking, the yoghurt usually being made in the home. Sometimes it is added at the end of the cooking to prevent it from curdling, but in this cold soup the yoghurt is one of the basic ingredients. It makes a cool and refreshing first course to a meal on a hot Summer’s day.

Ingredients:

1 large cucumber

300ml single cream

150ml natural yoghurt

2 garlic cloves, crushed

30ml white wine vinegar

15ml chopped fresh mint

Sea salt and freshly ground black pepper

4 sprigs fresh mint, to garnish

Method:

Peel the cucumber and grate coarsely. This can be done in a food processor or blender, or you can do it by hand using the coarse side of a grater.

Place the cream, yoghurt, garlic, vinegar and chopped mint in a large bowl. Add the grated cucumber and stir well to blend. Season to taste.

Put the soup in the fridge and allow it to chill for at least 2 hours. Stir well before serving in individual bowls.  Garnish each bowl of soup with sprigs of mint.

Serves 4