1 large cucumber, peeled
600 ml (1 pt) yoghurt
dill or mint
salt and pepper
walnuts, chopped (optional)
600 ml (1 pt) yoghurt
dill or mint
salt and pepper
walnuts, chopped (optional)
method
1. Remove a thumb-length piece of cucumber and reserve it.
2. Cut the rest of the cucumber into chunks.
3. Liquidize it with the yoghurt, herbs, salt and pepper.
4. Refrigerate the soup and serve very cold, with the reserved cucumber diced finely.
5. Scatter some chopped walnuts over the soup if desired.
6. Variation Use half milk, half yoghurt and include a pickled cucumber, chopped, 100 g (4 oz) diced cooked chicken, plenty of chopped fresh herbs and 2 chopped hard-boiled eggs.
2. Cut the rest of the cucumber into chunks.
3. Liquidize it with the yoghurt, herbs, salt and pepper.
4. Refrigerate the soup and serve very cold, with the reserved cucumber diced finely.
5. Scatter some chopped walnuts over the soup if desired.
6. Variation Use half milk, half yoghurt and include a pickled cucumber, chopped, 100 g (4 oz) diced cooked chicken, plenty of chopped fresh herbs and 2 chopped hard-boiled eggs.
serving amount
serves 4
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