This easy cucumber soup gets creaminess from Greek yogurt and summery flavor from lots of fresh spearmint. It might actually be the most refreshing starter you taste all summer.
Serves: 4 Prep. time: 15′ + 40′ chilling Cooks in: – Ready in: 15′
3 large cucumbers, peeled
300 ml vegetable stock
½ cup fresh spearmint leaves, finely chopped
200 g Greek strained yogurt
a few drops green Tabasco (optionally)
extra-virgin olive oil for serving
Cut cucumbers lengthways and remove seeds using a tea spoon. Chop flesh and whizz in a blender with stock and spearmint until smooth.
Season to taste. For an extra smooth result, sieve through a strainer.
Put in a large glass bowl, cover and chill in the fridge. Before serving, season the soup again, stir in yogurt, a few drops of Tabasco if you wish and pour the soup into bowls. Add a drizzle of olive oil, garnish with some finely diced cucumber if you wish and serve.
Photo: George Drakopoulos – Food styling: Olivia Webb & Matina Petroutsa
Και η συνταγή στα ελληνικά: Πικάντικη αγγουρόσουπα με γιαούρτι και δυόσμο