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Ingredients
- 500g Lebanese cucumber
- 1 litre natural low-fat yoghurt, well chilled
- 500ml iced water or light vegetable stock
- 1 tsp sea salt
- Freshly ground pepper
- half tsp dried mint
- 2 tbsp finely chopped dill
- 1 garlic clove, crushed
- Fresh mint sprigs for serving
Method
Peel the cucumber, leaving a little skin on for colour, and cut in half lengthways. Scoop out the seeds with a teaspoon and finely chop the flesh.
Combine the yoghurt, iced water or stock, sea salt and pepper in a liquidiser or blender (more successful than a food processor, which leaves it slightly bitty). Add the dried mint, dill and garlic, and all but 1 tablespoon of the diced cucumber; whiz until pale green, smooth and frothy.
Chill for 2 hours and serve in small, chilled bowls. Add the reserved cucumber and top with a sprig of fresh mint.
