Method
Grate the unpeeled cucumber into a bowl, using the finest side of the grater and peel and crush the garlic. Chop the fresh mint, and keep a few sprigs whole for the garnish.
Stir in the yogurt, crushed garlic, 2 tbsp of wine vinegar (optional), and mint or chives. Add seasoning to taste and chill in the refrigerator for 1 hour.
Just before serving, stir in the milk, taste and adjust seasoning. Spoon into individual soup bowls and garnish with sprigs of mint.
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