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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Chilled and creamy summer Soup; low in saturated fat even when using a full-fat yogurt (though a low-fat version will bring the saturated fat content right down to 2.3g per portion!) Ingredients:
1 cucumber, peeled and diced |
1 garlic clove, cut in half |
1 tablespoon white wine vinegar |
1 1/2 pints plain yogurt |
1 tablespoon olive oil |
1 tablespoon mint, chopped |
Directions:
1. Dice the cucumber, sprinkle with salt and place in a colander to drain for about 1/2 hours.
2. Rub the inside of a large serving bowl with the exposed sides of the cut garlic. Rinse the bowl with vinegar then tip the vinegar out.
3. Drain (and rinse - optional) the cucumber then stir into the yoghurt. Turn the yoghurt and cucumber mix into a container, cover and keep in the fridge for 1/2 hr before serving to allow the flavours to mingle.
4. To serve: pour the cold soup into individual soup bowls and garnish with a drizzle of oil (this can be stirred into the soup after serving)and a mint leaf.
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