Chilled Cucumber & Yogurt Soup
3 Medium cucumbers (500 g)
6 Table spoons Greek yogurt
2 Table spoons Fresh Flat leaf Parsley
2 Table spoons Fresh Dill
1 small – medium onion
½ Tea spoon Salt
Black Pepper to taste
Optional: Lemon juice (1 Table spoon)
Serves – 2
Wash, peel & cut the cucumbers into chunks. Add to a bowl or a food processor
Peel & cut the onion & add to the bowl/food processor.
Add Greek yogurt, parley (leaves, no stems), dill (discard the hard stems), salt, pepper and mix using a hand blender or the food processor.
When all the ingredients are well blended, taste and season if necessary. Add about a table spoon of lemon juice (optional).
Cover with cling film and place in your fridge for several hours or overnight.