This light and refreshing (pleasantly new or different) soup is the perfect food for a hot summer’s day lunch. What’s more, it’s prepared in minutes and requires no cooking!
- SERVES 4
- Preparation time 5 minutes
Ingredients:
- 2 large cucumbers (a type of vegetable.)
- 4 spring onions, trimmed and finely chopped
- 6 tbsp chopped mint leaves
- 500ml/18fl oz iced water
- 400g/14oz very low fat natu- ral yogurt
- 2 tbsp raspberry vinegar (a sweet and soft small fruit)
- 1 tsp sweet paprika or (a seasoning mixture) cayenne pepper a pinch of ground cumin(dried seeds used as seasoning)
- salt and freshly ground black pepper (without respect)
To garnish
- very finely chopped mint leaves
Go to the next page to get the Instructions
Instructions:
- 1. Peel and halve the ( to divide into two equal parts) cucumbers (in the path of the long side) lengthways. Using a small spoon, re- move the seeds and discard. Chop the cucumber roughly and place in a food processor with the spring onions, mint and iced water. Blend until smooth.
- 2. Add the(a type of food made with milk a seasoning mixture) yogurt, vinegar, paprika (or dried seeds used as seasoning cayenne pepper) and cumin, season well and blend again until smooth. Transfer to a bowl, cover and chill to put on as decoration until required. Serve garnished with the chopped mint.