Cucumber Yogurt Soup

1. 1

   Cut the peeled cucumber in half and scrape out the seeds. Cut the halves into strips and dice.

2. 2

   In a serving bowl, add the yogurt and water and whisk together. Add the oil, vinegar, Tabasco, salt, garlic clove, and whisk together thoroughly. Stir in the cucumber, and the optional mint. Chill in the fridge for 20 minutres or until ready to serve. Remove the smashed garlic clove before ladling into bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.