A zesty Mediterranean soup for hot summer nights. Feel free to increase or decrease the amount of lemon and garlic depending on your taste. For a creamier version, throw in half an avocado.
4 small seedless cucumbers - peeled and grated
1 tablespoon fresh lemon juice
1 bunch fresh mint leaves, chopped
1 bunch fresh dill, chopped
2 cloves garlic, crushed
2 cups plain yoghurt
1 tablespoon olive oil
1 teaspoon salt
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:20min › Ready in:20min
Combine the grated cucumber, lemon juice, mint, dill, garlic, yoghurt, olive oil and salt in a large mixing bowl; stir with a large spoon. Pour the mixture into a blender; blend on high speed until smooth.
Serve immediately or chill in refrigerator until ready to serve. Divide the soup between four bowls.