Cucumber and yoghurt make refreshing soup

Press, 19 February 1986, Page 14

Cucumber and yoghurt make refreshing soup

Alison Holst’s

Food Facts I

This is a cool, refreshing, low calorie soup to serve in hot weather. It is important to get the seasonings just right — the way you and your family like them. The mint flavour must be definite, but not overpowering, the garlic used with restraint, and there should be enough salt to bring out the other flavours. The standing time allows the flavours to mellow and blend together. A thicker version of this mixture makes a good dip for raw vegetables, or sauce for fish. Alter the proportions of ingredients to suit yourself. I don’t think it is worth making this unless you have fresh herbs to use in it. 2-3 long thin cucumbers 2 teaspoons salt 2 spring onions 2 sprigs mint 1 clove garlic 1 sprig parsley 1 sprig dill (optional) 114.2 cups plain, unsweetened yoghurt about 2 tablespoons olive oil or cream (optional)

Peel cucumber with a potato peeler only if the skin is thick. Halve lengthwise and remove the watery seed area with a teaspoon. Grate the rest of the cucumber into a large bowl or colander. Sprinkle with salt, stir to mix and

leave to stand for a few minutes.

Chop the flavourings finely, using a food processor if available, adding a little yoghurt to keep things moving if necessary. Combine the chopped mixture and yoghurt with the cucumber which you have squeezed in handfuls to remove a lot of its liquid. Chop mixture more finely in food processor if desired, then taste and add

more salt and pepper if necessary. Beat in the olive oil or cream if desired. Chill for at least 30 minutes.

Serve in small deep soup bowls with an iceblock in each if desired. ' Garnish with a spoonful of ’ plain yoghurt or a mint ‘ sprig. ’