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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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We're in the midst of a heat wave right now which inspired me to post this recipe. It's from The Colour Book of Cooking for Two. The sweetness of the sultanas complement this refreshing, garlic flavoured soup. I have successfully increased the servings for this soup so that I could include it as part of a buffet lunch. I kept it cold by placing the soup tureen (actually a large casserole dish) into a larger container filled with ice. Ingredients:
1/2 cucumber, peeled and diced |
8 ounces plain yogurt |
6 tablespoons ice water |
2 garlic cloves, 1 crushed and the other chopped finely and crushed |
3 teaspoons olive oil |
1 teaspoon mint, chopped |
2 tablespoons sultanas, plumped in hot water |
salt |
Directions:
1. Sprinkle cucumber with salt.
2. Beat yogurt until smooth in a mixing bowl and stir in iced water.
3. Drain cucumber and dry with a clean tea towel or paper towels.
4. Rub another bowl with crushed garlic.
5. Place oil in this bowl and stir in the yogurt and water, cucumber, mint, sultanas and chopped and crushed garlic. (Alternatively you could whirl the yogurt, water, cucumber and garlic in a blender before adding the mint and sultanas).
6. Chill before serving.
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