Chilled Cucumber and Yogurt Soup

Ingredients

• 2 cucumbers, peeled and deseeded
• 1 garlic clove, crushed
• 1 green chilli, deseeded and finely chopped
• 500g Greek or thick natural yogurt
• Large handful of fresh mint, leaves picked
• Juice of ½ lemon
• Warm flatbreads and olive oil to serve

Preparation

1. 1Coarsely grate 1½ cucumbers and finely dice the rest. Put the grated cucumber in a colander over a bowl and chill for 10 minutes.
2. 2Whisk the garlic and chilli into the yogurt and season well. Finely chop the mint, reserving some small leaves to use as a garnish, then stir into the yogurt.
3. 3Squeeze the moisture from the grated cucumber, then add the cucumber to the yogurt with the lemon juice and enough water to bring the mixture to a soupy consistency (about 250ml). Whizz until smooth with a hand blender or liquidiser. Chill until ready to serve.
4. 4Scatter the diced cucumber and reserved mint leaves over the top. Serve with warm flatbreads and a drizzle of olive oil.