Cold yogurt soup

Cold yogurt soup

Prep. 10 mins
Cooking 10 mins
Serving 4

INGREDIENTS Measurements


1 Garlic clove, finely chopped
3 Cups yoghurt
2 Cucumber, peeled, seeded, finely diced
4 Cup butter milk
1 Tomato (big size), diced
3 Table spoon almonds, toasted and grated
4 Table spoon fresh mint, chopped or dried mint
Mint leaves, tomato and cucumber cubes for decoration
Salt and pepper



  • - Add garlic, cucumber to yoghurt, stir until well combined.
  • - Stir buttermilk and tomato.
  • - Add grated almond, chopped mint, season with salt and pepper, and mix well.
  • - Refrigerate soup for 2 hours until mixture is fully combined.
  • - Decorate with fresh mint leaves; tomato and cucumber serve cold,

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