Yoghurt and Cucumber Soup
This recipe might sound familiar to many people who have tasted Middle-Eastern cuisine. But the following recipe is an adaptation of the more classic side-dish, served in many restaurants. You can serve this very refreshing summer soup as a starter.
1/2 cup of Greek Yoghurt
1/2 cup of low fat Yoghurt
1 large cucumber
1 tablespoon of dried mint
1 teaspoon of fresh or dried dill
1 teaspoon of Salt & 1 teaspoon of Pepper
A few leaves of fresh mint
Cut the cucumber in small dices and put them in a large bowl. Add on top the Greek & low fat Yoghurt. Mix the diced cucumbers and the yoghurt.
Grind the dried mint (if it comes in dried leaves) and add it to the mixture. Now add the dill and salt and pepper.
Transfer the soup into small bowls or pots. Decorate with a few mint leaves and a drizzle of olive oil.
Leave to chill in the refrigerator for at least an hour before serving.
You can serve your soup with toasted pita bread or flat bread.
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