Cucumber, yoghurt and mint cold soup
This is a cold coup, ideal for summertime, original from Eastern and Balcanic countries. It has different preparations (blended, with whole cucumbers, with garlic or without it, with dill...). We decided to follow the instructions from the original blog, pretty close to the Israelian recipe for Djadjik or Jadjik.
- onion (half)
- cucumber (2 medium sized)
- natural yoghurt (250 grams)
- lemon (half)
- olive oil (2 tablespoon)
- potato (1 medium sized)
- fresh mint (a small bunch)
Boil the potato for aprox. 25 minutes (or until the potato gets soft)
Peel the cucumbers (leave some skin) and cut it in big portions. Add some salt and leave it in a strainer for half an hour so its flavour gets soften.
Wash the cucumber to remove the salt and prepare the ingredients for blending: onion, mint, lemon juice, potato, yoghurt, olive oil, salt and pepper.
Put the ingredients in a large vase to blend them.
Thoroughly blend ingredients. Add some water until you get the desired texture (should be a little more thick than a soup).
Serve with some chopped onion and mint decoration. Add a little bit of lemon juice and olive oil.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.