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Chilled Yogurt Soup
Main Ingredients | Yogurt, Cucumbers |
Cuisine | Fusion |
Course | Soups |
Prep Time | 2-2.30 hour |
Cook time | 0-5 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 2 cups yogurt, whisked
- 5 large cucumbers, peeled and roughly chopped
- 2 inch celery stalk, roughly chopped
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves roughly, chopped
- Fresh mint leaves 2 tablespoons, roughly chopped + a sprig for garnish
- 2 tablespoons white wine vinegar
- a pinch of sugar
- Salt to taste
- Black pepper powder to taste
Method
- Put cucumber and celery in a blender jar and blend to a smooth paste.
- Add yogurt, olive oil, garlic, mint leaves, white wine vinegar, sugar, salt and pepper powder and blend till smooth.
- Transfer the ground mixture into a bowl and keep in the refrigerator for two hours.
- Transfer the soup in a serving bowl, garnish with a mint sprig and serve chilled.
Nutrition Info
Calories | 453 |
Carbohydrates | 27 |
Protein | 14.8 |
Fat | 31.6 |
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