Chilled cucumber and yoghurt soup with fresh mint

Chilled cucumber and yoghurt soup with fresh mint

Ab-doogh kheeyah

By
From
Hazana
Serves
4
Photographer
Mowie Kay

Variations of this refreshing summer soup are made all over the Middle and Near East. Sometimes sultanas and walnuts are added, or spring onions are substituted for the chives. Some cooks like to add a few ice cubes to the soup just before serving. The small un-waxed cucumbers found in Middle Eastern stores are best for this soup.

Ingredients

Quantity Ingredient
4 baby cucumbers
400g strained yoghurt
225ml iced water
1 garlic clove, crushed, (optional)
2 tablespoons finely chopped chives
2 tablespoons finely chopped dill
2 tablespoons finely chopped mint
salt
freshly ground black pepper

Method

  1. Peel the cucumbers and chop or grate them finely.
  2. Beat the yoghurt with the iced water in a bowl until it is smooth and creamy. Add the cucumber, garlic and herbs and season with salt and pepper. Chill thoroughly before serving.
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