Yoghurt cucumber soup

Name: Yoghurt cucumber soup
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Cucumber; 1 kg Whole milk yoghurt; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2-3 Garlic cloves; 1/2 bunch Parsley; 1/2 bunch Chives; 7-10 Tbsp some stems of dill, marjoram and thyme

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Cucumber
1 kg Whole milk yoghurt
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
2-3 Garlic cloves
1/2 bunch Parsley
1/2 bunch Chives
7-10 Tbsp some stems of dill, marjoram and thyme

Directions

1
Wash the cucumber thoroughly and dab dry. Grate coarsely and drain on kitchen paper. Peel garlic and press it through a garlic press. Mix yoghurt, garlic and olive oil.
2
Season to taste with salt and pepper. Add the grated cucumber and let it stand for about 1 hour. Just before serving, wash the herbs, dab dry and chop. Add to soup