If this is true, I thought I'd have a go at this cooling summer soup, found in a vegetarian cookbook* from the library. I'll have to let you know how it turns out as this will be my first attempt at it, but it looks good to me - probably tastes like a big bowl of runny Tzatziki. (Of course, you could always put the cucumber, mint and ice into a jug of Pimm's and enjoy the Greek yogurt with a dish of strawberries and summer fruits … or do all three!)
Chilled Cucumber, Yogurt and Mint Soup
-- image © 'Meat Free Meals'For 6 bowls, you will need:
- 1 cucumber
- 500g (1lb 2oz) Greek Yogurt
- a generous handful of mint leaves, chopped
- 1 large garlic clove, crushed
- 125ml (4 fl oz) cold water or light veg stock
- salt and ground black pepper
- 6 ice cubes and mint sprigs to serve
2. Before serving, stir the soup, then taste and adjust the seasoning. Spoon the soup into six bowls. Into each bowl add an ice cube, 1 Tbsp of the reserved cucumber and a few mint sprigs.
3. Try eating as finger food, mopped up with rolled up tortilla. Best enjoyed while sitting in the path of a cooling breeze!
(*Adapted from Good Housekeeping ‘Meat Free Meals’, pub. June 2009)