Tzazichi (3)
Instructions
Peel 8 large, ripe cucumbers, chop finely, season with salt and place in a colander to drain off the water.
After an hour, rinse and pour into a soup tureen.
Season with salt, pepper, parsley, Basil and chopped Mint, olive oil and a sketch of vinegar.
Dilute with 1/4 of a litre of yoghurt and 1/4 litre of ice-cold water.
Allow to cool in the refrigerator and serve with croutons fried in oil.
Ingredients and dosing for 4 persons
- 8 great ripe cucumbers
- Salt
- Pepper
- Parsley
- Basil
- Mint
- Olive oil
- Little of wine vinegar
- 25 cl of yoghurt
- 25 cl of iced water
- Croutons (to serve)