Chilled Yoghurt And Cucumber Soup With Mint Recipes

CHILLED CUCUMBER MINT SOUP

Steps:

• Cut one of the cucumbers into small dice, and set aside for garnish. Cut the others into large chunks. Combine cucumber chunks, garlic, yogurt, lemon juice, and water in a blender and puree until smooth.
• Add scallions and mint leaves, reserving some of the mint for garnish, and puree briefly. Season with salt and pepper, and add more lemon juice if a tarter flavor is desired.
• Chill until ready to serve. Stir well before serving, and ladle into bowls or mugs, garnishing each serving with a big spoonful of diced cucumber and a sprig of mint.

CHILLED YOGURT SOUP WITH CUCUMBER AND MINT

Steps:

• Toast cumin seeds and grind in a spice grinder or with a mortar and pestle; set aside.
• In the bowl of a food processor or blender, combine yogurt, cucumber, mint, hot chile, garam masala and 1/4 teaspoon salt and pepper. Blend until combined and smooth. Taste and add more salt, pepper, or mint. Chill until ready to serve.
• Serve with fresh mint leaves and ground cumin on top.

CHILLED YOGHURT AND CUCUMBER SOUP WITH MINT

Steps:

• First peel the cucumbers thinly with a potato peeler so as to leave some of the green skin on, then slice them. Reserve a few slices to garnish the soup, then place the rest in a blender, along with the yoghurt, soured cream and crushed garlic. Switch on and blend at the highest speed until smooth. Add a seasoning of salt and pepper and the lemon juice, then pour the soup into a tureen and if it seems to be a little too thick, thin it with some cold milk. Now stir in the chopped fresh mint, cover with foil or with a lid and chill very thoroughly for several hours before serving. To serve, ladle the soup into individual soup bowls and float a few thin slices of cucumber and a thin slice of lemon on each one.

CUCUMBER SOUP

Steps:

• Finely chop a third of one of the cucumbers and set aside for when you're ready to serve later. Roughly chop the remaining cucumbers and tip into a blender or food processor along with the yogurt and lime juice. Add the tarragon, most of the mint leaves and most of the chives. Blitz until the mixture is smooth.
• Pour the soup into bowls or small cups, scatter over the finely chopped cucumber, remaining mint leaves and the rest of the chives. Drizzle with a little rapeseed oil just before serving.