Chilled Yoghurt Soup

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   ter to achieve a fairly ~ consistency. Stir in the lemon zest, add the garlic, cover and refrigerate at least 1 hour and as long as overnight.

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   Use tongs to remove and discard the garlic.

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   Fold in the cucumber, season to taste with salt and pepper and stir in the parsley. To serve, ladle into soup plates, drizzle with a little olive oil and scatter walnuts on top.

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   Variation: For a more boldly flavored soup, mince the two garlic cloves and stir them into' the thinned yogurt. Trim and seed one serrano, mince it as fmely as possible and stir it

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   into the yogurt with the garlic.

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No additional tips available.