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Nutrition: per serving

  • kcal186
  • fat11g
  • saturates2g
  • carbs15g
  • sugars14g
  • fibre5g
  • protein8g
  • salt0.28g
    low

Method

  • step 1

    In a food processor or blender, blitz all the ingredients, reserving half the mint and yogurt, until smooth. Add a little extra vinegar, Tabasco and seasoning to taste, then add a splash of water if you like it thinner.

  • step 2

    Chill until very cold, then serve with a dollop more yogurt, mint, chives and a few ice cubes if you like. The soup will keep in the fridge for 2 days – just give it a good stir before serving.

Recipe from Good Food magazine, August 2011

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Comments, questions and tips (9)

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Overall rating

A star rating of 4.2 out of 5.15 ratings

ellydee1950

question

I have made this recipe, with some success but had to sieve it to remove some of the overwhelming onion flavour. I also added more yoghurt and some sliced white bread, pre-soaked in water and squeezed out, to soften the taste. My question is, how big is a 'bunch of spring onions' given in the…

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. We based this on supermarket bunches of spring onions and mint. Spring onions (also sold as salad onions) are generally sold in bunches weighing around100g (or slightly less if sold ready trimmed). Small bunches of mint are generally 25g - 30g weight (large bunches are…

Smillid

tip

If you want this ready instantly, add a handful of ice cubes to the blender instead of water to thin it.

Also, I didn’t reduce the garlic because I love garlic and always have a heavy hand when cooking with it but raw garlic is something else! Next time I will use only one clove. Or make sure I…

RG-BC avatar

RG-BC

question

If you’re going to blitz the cucumber in a food processor/liquidiser why is it necessary to remove the seeds?

lulu_grimes avatar
lulu_grimes

Hi, Cucumber seeds vary in size, it generally gives a smoother texture if you remove the seeds, you can leave them in if you like. Lulu

mazarin

This was really tasty! I don't share other readers' feelings that it's too garlicky. Smooth, refreshing and very moreish. I'll be making this again.

TheReluctantHouseWife

Nice soup, but as a previous commenter said, it's too garlicky (and I am a big garlic fan usually) and it needs plenty of salt and pepper to bring it to life. I think white pepper would be better, although i used ground black pepper this time. I will definitely use only one clove of garlic next…

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