Lebanese Cucumber Soup Recipe

• 1 Cucumber (peeled)
• 2 Spring Onions (finely chopped)
• 1 clove Garlic (crushed and very finely chopped)
• 1 tbsp Mint (fresh, chopped)
• 8 oz Yogurt (plain)
• 2 1⁄2 oz Sour Cream
• Pepper powder to taste
• Salt to taste

• Grate or chop cucumber in a bowl.
• Finely chop white bulbs of spring onions and about 3/4 of green stalks.
• In a bowl mix cucumber, spring onions, garlic, mint, yoghurt, and sour cream. Season it with pepper and salt.
• Refrigerate it for about an hour.
• Garnish with mint leaves and slices of cucumber while serving.