Summery cold soup, fora n extra bite you could add Cayenne pepper or more salt and white pepper.
I usually use lemon juice from a bottle as youneed such a small amount, I don;t want to waste a whole lemon.
Serves 4:
3 cucumbers, of which 2 peeled and chooped and 1 unpeeld and diced for presentation
300ml yoghurt (fullfat or skimmed)
300ml milk
2 teaspoons roughly chooped dill
1/2theaspoon lemonjuice
2teaspoon flatleaf parsley, roughly chooped, some for decoration
1 teaspoon mint, roughly chopped
Method:
In a blender, blend the 2 peeled cucumbers until smooth, add the rest of the ingredients (except the presentation parsley and cucumber). And blend again until smooth.
Refrigerate for at least 1 hour.
To serve divide the soup amongst plated or bowls and decorate with cucumber and parley
photo Gardeninglady