FareShare London volunteer Helen Scully shared this refreshing recipe for cucumber soup with us. Make it when you have leftover yoghurt and cucumber to use up and serve as a starter or snack.
500g Greek Yoghurt
2 Garlic Clove
Handful of Dill or Mint (both work well with this cucumber and yoghurt soup)
Handful of Flat Leaf Parsley
2 Tablespoons of Lemon Juice
1 Tablespoon of olive oil
Sliced red onion
Sliced Spring onions
Drizzle of olive oil
Roughly chop the cucumbers.
Place the cucumber, yoghurt, garlic, herbs, olive oil and lemon juice in a blender and blend until smooth.
Season with salt and pepper to taste.
Loosen with some water to get the desired consistency.
Chill in the fridge for 2-3 hours.
Serve garnished with a drizzle of olive oil and garnished with sliced red onion, spring onion or grated cucumber.