- 1 cucumber
- 300g low fat natural yogurt
- 15ml fresh parsley
- 15ml fresh chives
- 1 garlic clove
- 30ml white wine vinegar
- salt and freshly ground black pepper
- 300ml fresh milk
- 15ml fresh single cream
- parsley – chopped, to serve
Place cucumber in a large bowl and stir in the yogurt, parsley, chives, garlic and wine vinegar. Season to taste.
Place bowl in a refrigerator for several hours to chill thoroughly.
Just before serving, stir in the milk, check seasoning and garnish with fresh cream and parsley.
Note – for a richer soup, use greek style yogurt
Recipe from Recipe Round-Up (Dairy Diaries)