Chilled Yogurt, Cucumber And Mint Soup - cooking recipe

Ingredients

3 None cucumbers, peeled, coarsely grated
1 clove garlic, quartered
1 tbsp lemon juice
1 tbsp coarsely chopped fresh mint, plus extra for garnish
2 cups Greek yogurt

Preparation

Place cucumber in sieve over a bowl. Cover and refrigerate for 3 hours or overnight. Reserve cucumber liquid in bowl. Squeeze excess liquid from cucumber.
Blend or process cucumber, garlic, lemon juice and mint until mixture is smooth then transfer to a large bowl. Stir yogurt into cucumber mixture then add reserved cucumber liquid, a little at a time, stirring, until soup is of desired consistency.
Serve bowls of soup topped with extra mint.