Cucumber Yoghurt Soup
Yield: Serves 6
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- 4 cucumbers
- 2 cloves garlic, crushed
- 1 pint chicken stock
- 1 pint yoghurt
- salt and pepper
Peel, seed, and thinly slice the cucumbers. Add the other ingredients and chill for several hours. Serve iced, with finely chopped chives.
- Yoghurt is easy, and much more economical if you make it at home.
- Mix 2 tablespoons of commercial yoghurt (plain) with a cup of milk in a small bowl and leave overnight in a warm place. The pilot light of a gas stove is an ideal spot. In the morning, you will have yoghurt. The process can be repeated indefinitely.