Here’s an ideal recipe to beat the heat, offering a refreshing and light appetizer perfect for starting off a meal.<\/p>\n
Serves 2:<\/p>\n
– Cucumber: 1 whole
\n– Plain yogurt: 2 containers
\n– Mint leaves: 6
\n– Feta cheese: 10 grams
\n– Water: 10 cl (approximately 1\/3 cup)
\n– Salt: 1 pinch
\n– Pepper: 1 pinch
\n– Lemon juice: 1 teaspoon
\n– Chives: 2 pinches<\/p>\n
Total Time: 4 hours 10 minutes<\/p>\n
– Prep Time: 10 minutes
\n– Cook Time: 0 minutes<\/p>\n
Begin by thoroughly washing the cucumber. Cut it into smaller pieces after removing the seeds. Place these cucumber pieces in a blender. Add the plain yogurts, freshly washed and chopped mint leaves, a pinch each of salt and pepper, two pinches of chives, the water, lemon juice, and a few chunks of feta cheese.<\/p>\n
Blend everything together for a few minutes until smooth.<\/p>\n
Transfer the soup mixture to a container and refrigerate it for at least 4 hours. It\u2019s essential that the soup is thoroughly chilled before serving.<\/p>\n\n\n