Kahmiri Yoghurt Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 cucumber, peeled and diced
• 1 garlic clove, cut in half
• 1 tablespoon wine vinegar
• 1 1/2 pints plain yogurt
• 1 tablespoon olive oil
• 1 tablespoon mint, chopped

Recipe

• 1 dice the cucumber, sprinkle with salt and place in a colander to drain for about 1/2 hours.
• 2 rub the inside of a large serving bowl with the exposed sides of the cut garlic. rinse the bowl with vinegar then tip the vinegar out.
• 3 drain (and rinse - optional) the cucumber then stir into the yoghurt. turn the yoghurt and cucumber mix into a container, cover and keep in the fridge for 1/2 hr before serving to allow the flavours to mingle.
• 4 to serve: pour the cold soup into individual soup bowls and garnish with a drizzle of oil (this can be stirred into the soup after serving)and a mint leaf.