Yogurt Cucumber Soup with Asian Spices

(*) olive oil flavored with lemon or possibly lime zest (**) best bird’s eye chillies from the Asia store Peel the cucumbers, remove the seeds and cut into tiny cubes. You can chop them the same way, but there should be small pieces left so the soup has a tiny bit of “bite”. Put the milk, yogurt, whipping cream and juice of one lemon in a suitable bowl and mix well with a whisk. Peel the garlic and chop it very finely. Remove the seeds from the chilies exactly and chop very finely. Peel the ginger and also chop finely. Add to the yogurt mixture form together with the spices. Fold in vinegar and lemon oil, then add the cucumber cubes and mix it all together. Season well with salt and freshly ground pepper and place in the refrigerator to chill.

Just before serving, chop the kitchen herbs and stir into the soup. Leave to infuse for a while longer, then bring to the table.

Tips: * Astrid Kuth uses low-fat yogurt. If you like it more substantial, you can also take the fatter Greek or possibly Turkish yogurt.

* The exotic spices like cumin, ginger, curry powder and coriander green are best bought in an Asia store.

* With ginger, make sure the tubers are plump and shiny, otherwise it won’t taste as good.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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