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Cold Cucumber and Yogurt Soup (Khiyar bil Laban)
.jpg?Action=thumbnail&Width=350&Height=350&algorithm=fill_proportional "Cold Cucumber and Yogurt Soup (Khiyar bil Laban)")
Ingredients
Serves 4 to 6
Preparation Time: 8 minutes
Cooking Time: 0 minutes
2 large cloves garlic
2 cups (500 ml) plain yogurt
1 medium English cucumber (or 4 Persian or Lebanese cucumbers), finely diced
1 tablespoon dried crushed mint
Water, to thin it out (optional)
Salt, to taste
1 tablespoon Extra Virgin Olive Oil
Directions
1. Mash the garlic with a garlic press or using a mortar and pestle.
2. Transfer the garlic to a large bowl and mix in the yogurt,
cucumber, and mint.
3. Depending how thick the
yogurt is and how you like your soup, at this point you can add water to thin
it out to reach
your desired consistency.
4. Taste and season with
salt as desired.
5. Pour into a serving bowl
and add the oil on top; serve chilled.
SERVING
TIP: If
you’re serving this at a BBQ, you can add a few ice cubes to keep it cold.
Recipe courtesy of Ilham Hashem; photo courtesy of Faith Gorsky, author of www.AnEdibleMosaic.com.