Ingredients

1 medium cucumber, peeled, seeded and grated

3 cups plain yogurt

1 clove garlic, finely chopped

Zest of 1 lemon, grated

1/4 cup lemon juice

1/4 cup tightly packed mint leaves, finely chopped

2 tablespoons extra-virgin olive oil

1 cup water

1/2 teaspoon salt, or to taste

Preparation

  1. Combine the cucumber and yogurt in a medium-sized bowl. Stir in the garlic, lemon zest and juice, mint, oil, water and salt.
  2. Refrigerate the soup until it is well chilled, about 1 hour. (Can be refrigerated for 2-3 hours before serving). Ladle the soup into serving bowls. Serve immediately.