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Out of shallots? Subsitute with a small onion instead.
In the mood for something fresh? This cucumber and mint soup is light, cool and perfect for the summer months.
Preparation Time: 10 minutes
Cooking Time: 1 hour for chilling
Serves: 4
Ingredients
1 English cucumber, seeded and diced
3 shallots, chopped
1 large clove garlic, crushed
150 mL (2/3 cup) cold vegetable stock
500 mL (2 cups) plain yogurt
250 mL (1 cup) low-fat plain yogurt
30-45 mL (2-3 tbsp) chopped fresh mint
Sea salt
Freshly ground black pepper
Fresh mint sprigs, to garnish
Directions
- Put the cucumber, shallots, garlic and stock in a blender or food processor, and blend until smooth.
- Add the yogurt and blend until relatively smooth. Pour the mixture into a bowl.
- Stir in the chopped mint and season well with salt and pepper. Cover and refrigerate for at least 1 hour before serving. Ladle into soup bowls and serve garnished with fresh mint sprigs.
Variations: Use chopped fresh tarragon or cilantro instead of mint.
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