By Devi Poojari
A fresher, herbier version of a classic gazpacho, this chilled cucumber soup makes for an ideal first course or palette cleanser to enjoy before the start of a meal.
3 cucumbers, diced 1 cup Greek yoghurt ½ cup basil ¼ cup olive oil 2 tablespoons lemon juice 2 cloves garlic 2 tablespoons chopped coriander ½ teaspoon honey Salt and pepper, to taste
Combine the cucumber, Greek yoghurt, olive oil, basil, coriander and garlic in a blender and blitz to a smooth liquid.
Season with salt, pepper, lemon juice and honey and refrigerate for 3-4 hours.
Serve cold with more chopped cucumber, a drizzle of olive oil and a crusty piece of bread.
Image Credit: delish.com