A refreshing recipe, the cold cucumber soup with a touch of mint is ideal to use as a first dish at dinner or a meal on a hot day.
Learn more about Deborah Dana
Ingredients4 portions
Preparation
Remove the peel from the cucumbers and remove the seeds with a knife or spoon and cut into pieces.
In a food processor, grind cucumbers, onion and garlic.
Add 1 cup of yogurt and grind until incorporated.
In a deep bowl mix the cucumbers with the remaining yogurt, mint, salt, and pepper.
Cover and refrigerate for 3 hours before serving.
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