This Chilled Cucumber and Yoghurt soup is most refreshing and subtly flavoursome. If you grow your own herbs it is a good way to use up some herbs at this time of year before they go to seed. The recipe originated form Tasting Georgia: A Food and Wine Journey in the Caucasus by Carla Capalbo.
Chilled Cucumber and Yoghurt soup
Ingredients: serves 4
500g plain yoghurt (use good quality organic)
2 spring onions, white and green parts
1 tbsp chopped coriander
1 tbsp chopped dill
1 tsp chopped mint
1 tsp chopped chives
½ tsp chopped green chilli
salt & freshly ground pepper
How to prepare
Whisk the yoghurt with most of the water (200ml) until smooth. The consistency should be creamy but soup-like. Add a little more water if necessary. Add the remaining ingredients and put it all in a liquidiser or Nutribullet. Season with salt and pepper. Allow the soup to rest in the fridge for at least 30 minutes before serving in order to bring out the flavours of the herbs. Serve chilled – I served each portion in a bowl with 3 ice cubes.
Another cold soup that you might like is ~