Lebanese cucumber soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Cucumber; (saving some for |
| ; garnish) | ||
| 2 | Spring onions | |
| 1 | Garlic clove | |
| 8 | Floz carton natural low-fat yoghurt | |
| 2½ | Floz soured cream | |
| 1 | tablespoon | Fresh mint; chopped (saving a |
| ; few leaves for | ||
| ; garnish) | ||
| 1 | teaspoon | Lemon juice |
| Salt and freshly ground black pepper | ||
Directions
Peel and finely grate or chop the cucumber over a bowl to catch any liquid.
Trim the spring onions and finely chop the bulbs and about 3 inches of the green stalks. Crush and finely chop the garlic.
Mix everything together, season to taste and chill in the fridge, garnishing with thin slices of cucumber and sprigs of fresh mint (or chopped, it sometimes looks better) when serving. This soup is 90 calories per serving and high in calcium.
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Carlton Food Network
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