Cold Cucumber Soup

INGREDIENTS

• 2 large cucumbers (about 650 g / 1 ½ lb total)
• 150 g (½ 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)

DIRECTIONS

1. Slice ¼ of one of the cucumbers finely and set aside for garnishing.
2. Next, roughly slice the remaining cucumbers and place them into a high-power blender.
3. Add the yoghurt, lemon juice, chives, mint and basil and blend until smooth.
4. Transfer the soup to a container or pour it into individual bowls and chill for 1-2 hours in the refrigerator.
5. Garnish each bowl with the finely sliced cucumbers, remaining mint leaves, and chives. Drizzle with a bit of olive oil right before serving.