Chilled cucumber yoghurt soup
 
 
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Ingredients
Soup
  • 1 cucumber, peeled and juiced (yields approximately 250 ml/1 cup juice)
  • 1 bunch mint leaves (2 tsp mint juice)
  • 125 ml/½ cup coconut yoghurt
  • 3 teaspoons lemon juice
  • ½ teaspoon salt
  • 1 teaspoon olive oil
  • ½ teaspoon agave
  • ½ clove garlic (optional)
After Blending
  • ⅓ cucumber, finely grated
  • 3 mint leaves, finely chopped
Method
  1. Juice the cucumber using either a masticating or centrifugal juicer and place 1 cup juice in a blender.
  2. Juice the mint leaves and add 2 tsp of the juice to the blender.
  3. Add the remaining soup ingredients to the blender, whizz until smooth.
  4. Taste to see if more garlic is required.
  5. Pour into a bowl and stir in the grated cucumber and mint.
Recipe by Deborah Durrant at http://deborahdurrant.com/chilled-cucumber-yoghurt-soup/