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Ingredients
Method
- 700g cucumber
- 150g Greek-style yoghurt
- 2 limes, juice only
- Handful of chopped tarragon
- 3 mint sprigs, leaves only
- Small bunch of chopped chives
- Olive oil, for drizzling
- Finely chop about ⅓ of one of the cucumbers and set aside. Roughly chop the remaining cucumbers and tip into a food processor with the juice of 1 lime and the yoghurt. Add the mint leaves, tarragon and most of the chives, then blitz until smooth. Season to taste and add more lime juice if needed.
- Pour the soup into small bowls and scatter with the finely chopped cucumber and some chives. Drizzle with oil and serve.
10 mins
4 serving
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