Yogurt and Cucumber Soup

Yogurt is frequently used in Greek cookery, and it is usually made at home. Sometimes it is added at the end of cooking a dish, to prevent it form curdling, but in this cold soup the yogurt is one of the basic ingredient. It makes a cool and refreshing first course for a hot summer’s day.

Ingredients

1 large cucumber, peeled
300 ml cream (light)
150 ml natural plain yogurt
2 garlic cloves, crushed
2 tbsp white wine vinegar
1 tbsp chopped fresh mint
salt and ground black pepper
sprigs of fresh mint, to garnish

Preparation

1. Grate the cucumber coarsely. This can be done in a food processor or blender, or you can do it by hand using the coarse side of a grater.
2. Stir it into the cream, yogurt, garlic, vinegar and mint. Season to taste, chill for at least 2 hours. Stir before serving and garnish with mint..