Cold Cucumber Soup

Ingredients

• 2 large cucumbers (about 650 g / 1 1/2 lb total)
• 150 g (1/2 cup) plant-based Greek-style yoghurt
• 2 tablespoons lemon juice
• Small handful of chives, roughly chopped (plus more for garnishing)
• 2 mint sprigs, leaves picked (plus more for garnishing)
• 8 fresh basil leaves
• Olive oil for drizzling (optional)

Instructions

1. 1

   Slice 1/4 of one of the cucumbers finely...: Slice 1/4 of one of the cucumbers finely and set aside for garnishing.

2. 2

   Next, roughly slice the remaining cucumbers and place...: Next, roughly slice the remaining cucumbers and place them into a high-power blender.

3. 3

   Add the yoghurt, lemon juice, chives, mint and...: Add the yoghurt, lemon juice, chives, mint and basil and blend until smooth.

4. 4

   Transfer the soup to a container or pour...: Transfer the soup to a container or pour it into individual bowls and chill for 1-2 hours in the refrigerator.

5. 5

   Garnish each bowl with the finely sliced cucumbers,...: Garnish each bowl with the finely sliced cucumbers, remaining mint leaves, and chives. Drizzle with a bit of olive oil right before serving.