2 medium cucumbers
, 1 plain yogurt or 100g of fromage blanc,
1 clove of garlic,
the juice of half a lemon,
2 tablespoons of olive oil,
a few mint or dill leaves,
salt and freshly ground pepper,
a few ice cubes (optional).
Step-by-step preparation
1. Prepare the ingredients.
Wash and peel the cucumbers. Cut them into pieces. Peel the garlic clove and squeeze the lemon juice.
2. Blend the soup.
In a blender, combine the cucumber pieces, yogurt, garlic, lemon juice, olive oil, salt, pepper, and herbs. Blend until smooth and homogeneous.
3. Adjust the consistency.
If the soup is too thick, add a little cold water or a few ice cubes to thin it out. Taste and adjust the seasoning.
4. Chill
Pour the soup into a salad bowl or individual serving glasses and refrigerate for at least 1 hour before serving.
5. Serve
Serve chilled, garnished with mint leaves, a drizzle of olive oil and a twist of freshly ground pepper.
Tips for a perfect soup:
