I made this cucumber and yoghurt soup earlier on in the summer and it was delicious. The first time I made it, I didn't put the cumin and coriander in and it was a really bland, so I tried a second time with the spices and it was much much better. The spices added much needed flavour.
Cucumber and Yoghurt Soup (from Good Food Magazine July 2005)
1 tsp coriander seeds
1 tsp cumin seeds
2 cucumbers, roughly chopped
500g Greek yogurt
300ml carton fresh chicken stock
2 garlic cloves, crushed
handful mint leaves
flatbreads, to serve
Heat a frying pan without any oil. Add the coriander and cumin seeds until they become fragrant and then grind in a mortar and pestle or grinder.
Put the cucumbers in a food processor with the yogurt, stock, garlic and mint, then add the coriander and cumin and season to taste. Blend until smooth, then pour into a jug. Place in the freezer for 20 mins to chill.
When ready to serve, heat the grill. Brush one side of the flatbread with 2 tsp olive oil, and grill for 1 min or until browned and crisp. 3 To serve, pour the soup into chilled bowls or glasses. Drizzle over the remaining olive oil and season with a little cracked black pepper. Serve with the crisp flatbread on the side.