Prep Time
8 Minutes
Cooking Time
0 Minutes
Servings
4-6 People
Ingredients
- 2 Large cloves of Garlic
- 2 Cups (500mL) Plain Yogurt
- 1 Medium English Cucumber (or 4 Persian/Lebanese Cucumbers) finely diced
- 1 Tbsp Dried Crushed Mint
- Water (to thin it out)
- Salt (to taste)
- 1 Tbsp Extra Virgin Olive Oil
Directions
- Mash the garlic with a garlic press or using a mortar and pestle
- Transfer the garlic to a large bowl and mix the yogurt, cucumber and mint
- Depending on how thick the yogurt is and how you like your soup, add water to thin it out to your desired consistency
- Season with salt, if desired
- Pour into a serving bowl and add the oil on top, serve chilled
- Pro Tip: If serving at a barbecue, add a few ice cubes to keep it cold
Lebanese cold cucumber and yogurt soup recipe courtesy of Ilham Hashem