Ingredients

The following ingredients have 4 Servings
  • 2 cucumber , roughly chopped
  • 500g Greek yogurt
  • 300ml carton fresh chicken stock
  • 2 garlic cloves , crushed
  • handful mint leaves
  • flatbreads , to serve

Instruction

  • Put the cucumbers in a food processor with the yogurt, stock, garlic and mint, then season to taste. Blend until smooth, then pour into a jug. Place in the freezer for 20 mins to chill.
  • When ready to serve, heat the grill. Brush one side of the flatbread with 2 tsp olive oil, and grill for 1 min or until browned and crisp. 3 To serve, pour the soup into chilled bowls or glasses. Drizzle over the remaining olive oil and season with a little cracked black pepper. Serve with the crisp flatbread on the side.