Cold yogurt soup

Cold yogurt soup

Prep. 10 mins
Cooking 10 mins
Serving 4

INGREDIENTS Measurements


1 Garlic cloves, finely chopped
3 Cups yogurt
2 Cucumber, peeled, seeded, finely diced
4 Cup butter milk
1 Tomato (big size), diced
3 Tablespoons almonds, toasted and grated
4 Tablespoons fresh mint, chopped or dried mint
Salt and pepper

  For garnish

Mint leaves, tomato and cucumber cubes



  • Add garlic, cucumber to yogurt, 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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