David’s Kitchen

Chilled Cucumber Soup with Mint

Chilled Cucumber Soup with Mint

Prep Time: 20 minutes

Cook Time: 1 hr

Servings:

Ingredients

  • 1 green bell pepper
  • 2 cucumbers (about 400 g each)
  • 1 fresh jalapeño
  • 1 garlic clove
  • 3 scallions (spring onions)
  • 1 bunch fresh mint
  • 200 ml plain yogurt (10% fat, Greek/Turkish style)
  • 2½ tbsp freshly squeezed lemon juice
  • 2 tbsp olive oil
  • 1½ tsp salt
Metric
Cooking Mode

Instructions

  1. Cut the pepper in half and remove the seeds. Dice half the pepper and ¼ of a cucumber into small cubes (for 4 servings). Cover with plastic wrap and refrigerate until serving.

  2. Cut the remaining pepper and cucumber into chunks. If desired, deseed the jalapeño. Peel the garlic. Roughly chop jalapeño, garlic, and scallions.

  3. Blend everything until smooth in a blender or with a hand blender, along with the mint leaves, yogurt, lemon juice, olive oil, and salt.

  4. Strain the soup and refrigerate for at least 1 hour.

  5. Serve the soup chilled, topped with the diced cucumber and pepper.