|
1 cucumber, peeled and halved
Salt and freshly ground black pepper
1 garlic clove, crushed
15 ml/1 tbsp chopped mint
2.5 ml/4 tsp chopped fennel
5 ml/1 tsp white wine vinegar
5 ml/1 tsp olive oil
450 ml/0.75 pt/2 cups plain yoghurt
300 ml/0.5 pt/1.25 cups water
Ice cubes, to garnish
|
|
Method :
Using a teaspoon, scoop the seeds out of the cucumber and discard. Chop
the cucumber flesh and sprinkle with salt. Leave to stand for 1 hour, then
rinse and drain well. Mix together the garlic, 5 ml/1 tsp of the mint, the
fennel, wine vinegar, oil and yoghurt. Add just enough of the water to
make a thin cream, then fold in the cucumber. Season to taste. Chill for 2
hours before serving in chilled soup bowls, sprinkled with the remaining
mint and with a few ice cubes in each bowl. |