Ingredients Jump to Instructions ↓

  1. 3 Kirby cucumbers

  2. 1 teaspoon 5ml Salt

  3. 2 cups 474ml Plain yogurt, whole milk or low fat

  4. 2 tablespoons 30ml Extra-virgin olive oil

  5. 1 Garlic clove - peeled, crushed, And skewered with a toothpick

  6. 1/4 cup 10g / 0.4oz Fresh mint leaves - (packed) - roughly chopped Ice water - if needed

  7. 1/4 cup 40g / 1.4oz Raisins - plumped up in Hot water

  8. 1/4 cup 36g / 1 1/3oz Walnuts - finely chopped

  9. 1/4 cup 59ml Snipped chives

  10. 1/2 cup 73g / 2.6oz Crushed ice cubes -

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Peel and seed the cucumbers, cut them into 1/4-inch dice and toss with the salt; set aside for 15 minutes. Transfer the cucumber cubes to a sieve, rinse them under water and pat dry with towels. In a bowl combine the cucumbers and yogurt. Gradually and slowly whisk in the olive oil, making sure yogurt absorbs it all. Add the garlic clove and mint, cover and refrigerate until well chilled. (If taking the soup on a picnic, chill it first in a bowl, then transfer it to a thermos.) Before serving, remove the garlic clove, give the soup a stir and thin with ice water if you wish; adjust the seasoning. Ladle the soup into chilled soup plates and stir in the raisins, then garnish with walnuts and chives. If you wish, immediately before serving, you can drop some crushed ice into each plate. This recipe yields 4 servings.


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