Categories: cold, cucumber, soup, summer, yoghurt

Ingredients

• about 3 medium cucumbers, seeded and cut in large pieces
• (I peeled them, but left a little on for green flecks)
• half an onion, cut in chunks
• 1 tbs dill
• a small handful of basil
• a small handful of mint
• about 1 tbs of green coriander seeds, smashed a little with a knife
• 3 cloves garlic
• 1tsp chipotle chile powder
• 1 tsp paprika
• pinch of sea salt
• a pinch of cumin seeds
• a splash of olive oil
• and another of white wine
• about 2 cups of yogurt

Directions

1. I put everything except the last 3 ingredients in the food processor and whirred it up until it was small-chunky.

2. Then I put in the olive oil and white wine, and started adding yogurt about a quarter cup at a time. When it got to a nice soupy, not-too-thick consistency, I stopped (hence the imprecise measurement).

3. I chilled it in the freezer for about 20 minutes (since it was very close to dinnertime), and brought it out and garnished it with mint sprigs (forgot them in the picture).

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