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Ingredients
| cucumbers: 1 (peeled and diced) |
| garlic: 1 clove (cut in half) |
| white wine vinegar: 1 Tbl |
| whole plain yogurt: 1 1/2 pts |
| olive oil: 1 Tbl |
| fresh peppermint: 1 Tbl (chopped) |
Kahmiri Yoghurt Soup
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
4 serving(s)
Tags
- Dice the cucumber, sprinkle with salt and place in a colander to drain for about 1/2 hours.
- Rub the inside of a large serving bowl with the exposed sides of the cut garlic. Rinse the bowl with vinegar then tip the vinegar out.
- Drain (and rinse - optional) the cucumber then stir into the yoghurt. Turn the yoghurt and cucumber mix into a container, cover and keep in the fridge for 1/2 hr before serving to allow the flavours to mingle.
- To serve: pour the cold soup into individual soup bowls and garnish with a drizzle of oil (this can be stirred into the soup after serving)and a mint leaf.