Kahmiri Yoghurt Soup

1. 1

   Dice the cucumber, sprinkle with salt and place in a colander to drain for about 1/2 hours.

2. 2

   Rub the inside of a large serving bowl with the exposed sides of the cut garlic.

3. 3

   Rinse the bowl with vinegar then tip the vinegar out.

4. 4

   Drain (and rinse - optional) the cucumber then stir into the yoghurt.

5. 5

   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.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.