Lebanese Cucumber Soup

Cool, thick, and refreshing. Great with any Lebanese dish...gyros/shwarma, tabbouleh, stuffed grape leaves, falafel, baba ganouj, hummous, etc...serve with lots of pita. This is basically a no-cook recipe, great for those hot days in the kitchen! Final chill time may vary by personal taste and fridge/temp/etc.

• Ready In: 1 hr 45 mins
• Serves: 4

Ingredients

• 1  medium cucumber, peeled (reserve some for garnish)
• 2  spring onions
• 1  clove garlic, crushed and finely chopped
• 1 (8 ounce) carton  natural low-fat plain yogurt
• 2 1⁄2 ounces sour cream
• 1  tablespoon of fresh mint, chopped (reserve a few leaves for garnish)
• 1  teaspoon lemon juice
•  salt & freshly ground black pepper

Directions

1. Finely grate or chop cucumber; do this over a bowl to catch any liquid.
2. Finely chop white bulbs of spring onions and about 3 inches of the green stalks.
3. Mix all ingredients (incl juice of cucumber), season to taste with salt& pepper.
4. Chill in the fridge until cool.
5. To serve, ladle into individual dishes and garnish with thin slices of cucumber and sprigs of fresh mint or chopped mint.