My Chilled Cucumber Soup
I saw this picture & recipe in a 1995 greek cooking magazine. Had all the fresh ingredients and it's really been very very hot here so what better food to eat and not heat up my kitchen. I didn't have any shrimp though but like the idea & will add next time I make this soup again!
1cucumber, peeled, seeded & diced or shredded
2 cplain greek yogurt (preferably strained)
1 Tbspolive oil
1 Tbspfresh lemon juice
1 Tbspfinely chopped dill
1 Tbspchopped fresh mint leaves
·salt & pepper to taste
How to Make My Chilled Cucumber Soup
- Shred, I prefer shredded, (like in the Tzatziki) but if you prefer you can finely dice the cucumber sprinkle with some salt and set aside for about 1/2 hour to drain it's liquids.
- Place yogurt, olive oil, lemon juice, mint, dill in blender and process until smooth. Pour the mixture into a medium sized bowl, add the drained cucumber, salt & pepper and stir to combine.
- Chill and serve. Garnish with some extra chopped dill. If you like you can also garnish each individual portion with a boiled or grilled shrimp.